NECESSARY INGREDIENTS
150 g of sponge cake
200 ml of milk (about 1 cup) for moistening
For the cream:
1 liter of milk (about 5 cups)
40 g of sugar (about 2 tablespoons)
50 g of cornstarch (about 3 tablespoons)
1 bag of caramel pudding (about 100 g, if it is unsweetened add another 2-3 tablespoons of sugar)
15 g of bitter cocoa (about 1 spoon)
8 g of instant coffee (about 1 spoon)
50 g of dark chocolate
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Also needed:
Mold size 32×20 cm
METHOD OF PREPARATION:
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