2 Tbsp sugar
2 Tbsp flour
0,5 tsp baking powder
1, 5 Tbsp cocoa powder
2 Tbsp warm water
Beat eggs with sugar. Sift flour, cocoa and baking powder in a separate bowl and fold it into the egg mixture. Add water and stir.
Bake in a preheated oven on 180°C for about 15 minutes in a 20 cm diameter spring-form pan, or until toothpick inserted comes out of the biscuit clean.
You will have to bake 2 biscuits like this for the cake.
670 ml milk
70 g corn starch
2,5 Tbsp sugar
70 g white chocolate
170 g margarine, on room temperature
100 g powdered sugar
Mix 100 ml milk with sugar and corn starch. Pour remaining (570 ml) milk in a pot add white chocolate and cook on medium heat until it boils. Reduce the heat and pour in corn starch mixture, stirring constantly. Continue to cook until it thickens. You will know it is thick enough if, when you scrape the bottom of the pot with the spoon, you can see the bottom. Let cool.
Beat margarine with powdered sugar and beat in milk cream.
140 g milk chocolate
3 Tbsp milk
2,5 Tbsp sugar
100 g margarine
Put all the ingredients into a double boiler and cook until you get nice cream. Leave it to cool.
Assembling: 1 biscuit, half of the milk cream, half of the topping, repeat.
Final notes on the cake: I have scaled the recipe to fit my small spring-form pan. I baked the biscuit in 20 cm diameter pan, but it kind of shrinked a little so I finally cut it a bit and scaled to fit 18 cm diameter pan. It turned out that the amounts of milk cream and topping were perfect for that size. We all loved the recipe, and while my little brother was eating his second piece, I remembered how one of the girls from Coolinarika wrote this could be called “Mommy I want more!” I guess this should be enough for you to make this cake soon. It’s so chocolate and creamy, and it took me only an hour to prepare it. Need I say more?