INGREDIENTS
4 eggs
Vanilla extract
360g (1 1/4 cups) of condensed milk
210g (1 3/4 cups) of cocoa powder
150g (3/4 cup) of butter
250g of biscuits
Chocolate ganache:
100g of chocolate
150ml (3/4 cup) of whipping cream (hot)
METHOD
1. To make the chocolate custard, lightly beat the eggs in the mixing bowl. Add condensed milk, cocoa powder, and vanilla extract and whisk until well combined.
2. Pour the chocolate custard and butter into a saucepan and transfer to the stove. Stir the mixture until thickens.
3. Add the biscuits into the bowl and crush them with your hands.
4. Line a 20x20cm square pan with a plastic sheet. Spread a thin layer of custard into the pan. Arrange the biscuits on the custard. Repeat the step until all custard and biscuits are used up.
5. Fold in the high collars of the plastic sheet. Press down and compact the cake with your hands.
6. Transfer to the fridge for at least 6 hours, or overnight.
7. Prepare the chocolate ganache by mixing the chocolate and whipping cream (hot).
8. After time has elapsed remove the cake from the fridge and spread the chocolate ganache on top. Transfer to the fridge for 15 minutes.
9. After 20 minutes remove from the mold, cut on squares and serve.
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