1. 1

   Step 1

   Heat 1 liter of milk with 1 cinnamon stick until it boils. Remove from heat, let it cool slightly, remove the cinnamon, and set aside.

   Timer 5 min
2. 2

   Step 2

   Whisk 5 eggs with 4 tbsp of sugar and 2 tbsp of cornstarch in a bowl until well combined.

3. 3

   Step 3

   Add the egg mixture to the reserved milk along with 1 tsp of vanilla extract.

4. 4

   Step 4

   Cook the mixture over medium heat, stirring constantly until it thickens and boils. Remove from heat and let it cool to room temperature.

5. 5

   Step 5

   Melt 250 g of chopped chocolate with 1 tbsp of butter in a double boiler.

   Timer 5 min
6. 6

   Step 6

   Mix the melted chocolate with 200 ml of warm heavy cream or whipping cream until you get a smooth cream.

7. 7

   Step 7

   Place a base of biscuits (part of the 400 g) at the bottom of a rectangular mold.

8. 8

   Step 8

   Spread a layer of the chocolate cream over the biscuits.

9. 9

   Step 9

   Place another layer of biscuits over the chocolate.

10. 10

    Step 10

    Spread a layer of the prepared custard over the biscuits.

11. 11

    Step 11

    Repeat the layers of biscuits, chocolate, and custard until the ingredients are finished, ending with a layer of chocolate.

12. 12

    Step 12

    Refrigerate the cake for at least one or two hours to let it set completely before serving.

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