Grandma's chocolate biscuit cake
by Tavolino
A classic and comforting dessert that combines layers of crunchy biscuits with a smooth vanilla custard cream and a rich chocolate topping. It is a no-bake recipe, perfect for preparing in advance.
Ingredients
- Biscuits 400 g
- Heavy cream or whipping cream 200 ml
- Chocolate 250 g
- Butter 1 tbsp
- Eggs 5 units
- Sugar 4 tbsp
- Vanilla extract 1 tsp
- Cinnamon stick 1 unit
- Milk 1 liter
- Cornstarch 2 tbsp
Preparation
- 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.
- 2
Whisk 5 eggs with 4 tbsp of sugar and 2 tbsp of cornstarch in a bowl until well combined.
- 3
Add the egg mixture to the reserved milk along with 1 tsp of vanilla extract.
- 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
Melt 250 g of chopped chocolate with 1 tbsp of butter in a double boiler.
- 6
Mix the melted chocolate with 200 ml of warm heavy cream or whipping cream until you get a smooth cream.
- 7
Place a base of biscuits (part of the 400 g) at the bottom of a rectangular mold.
- 8
Spread a layer of the chocolate cream over the biscuits.
- 9
Place another layer of biscuits over the chocolate.
- 10
Spread a layer of the prepared custard over the biscuits.
- 11
Repeat the layers of biscuits, chocolate, and custard until the ingredients are finished, ending with a layer of chocolate.
- 12
Refrigerate the cake for at least one or two hours to let it set completely before serving.