Place the chocolate biscuits in a frozen bag, close and roll over them with a rolling pin until the biscuits have broken down into crumbs. Pour the melted butter over it in a bowl. Allow to cool briefly and spread the mixture evenly on the bottom of a baking tray. Press firmly.
For the cream, boil milk, flour, starch, powdered sugar and eggs to form a thick pudding. Remove from heat and, while still hot, mix with butter and vanilla sugar. Melt the butter and sugar while stirring. I mixed it with a hand mixer and the cream became nice and smooth. Let it get cold.
Finally, whip the cream until stiff and stir it into the pudding with a whisk. Halve the cream.
Spread one part on the cake (cut off the edge), sprinkle the crumbled edges over it, spread the rest of the cream. Smooth it out and chill.
When the cream on the cake is really solid, the top is covered with a chocolate icing – to do this, heat the cream, add the chocolate pieces and melt them while stirring.
Super Moist Chocolate Cake with Perfect Chocolate Ganache
Baked Farfalle with Meat Sauce and Béchamel
Healthy Apple-Carrot Oat Pancakes (Flourless & Sugar-Free)
DENVER OMELET EGG MUFFINS
SAUERKRAUT CASSEROLE RECIPE
Do not throw away Banana Peels Here are 7 Essential Uses
Crockpot Ranch Chicken and Potatoes
Make your window frames snow white in 5 minutes with an amazing product
None of the Kansas City Chiefs Players Participated in Pride Month Activities Under Coach Andy Reid’s Direction