PREPARATION OF THE RECIPE
Chocolate cream
1
In a saucepan, mix the cornstarch, sugar, milk, and eggs. Cook, stirring, until boiling, then continue cooking for 3 minutes (very important so that the cream can hold when unmolded). Remove from the heat and add the butter.
2
Melt the chocolate and cream in the microwave in 30 second increments. Pour the pastry cream into the ganache and mix.
Assembly
3
In a springform mold or a 28×18 cm retractable frame, place a layer of Petits Beurres soaked in milk. Pour a layer of cream, then line again with biscuits.
4
Pipe the spread onto the biscuits, then add a new layer of cream, one of biscuits, and finish with a layer of cream.
5
Refrigerate overnight. The next day, unmold.
6
Melt the cream and chocolate in the microwave in 30 second increments. Pour over the cake, create drips, sprinkle with sugar-free cocoa, then enjoy.
CATEGORY
Discover the steps of making this no-bake creamy chocolate cake in pictures!
First, prepare the cream by mixing the ingredients in a saucepan (photo 1) then add the milk (photo 2). Finish by adding the butter (photo 3). Then, add this cream to the melted chocolate (photo 4) and mix (photo 5).
Secondly, start assembling by placing a layer of soaked biscuits in the bottom of the mold (photo 6). Pour a layer of chocolate cream and spread (photo 7). Finally, add a layer of soaked biscuits (photo 8), spread (photo 9) and a new layer of chocolate cream (photo 10).
The next day, make chocolate drippings (photo 11) and add cocoa powder (photo 12).
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