In a deep pan (mine is 22cmx22cm), put greaseproof paper, it is not necessary but it is easier to cut later, you can take out the whole log in one piece.
Add the mixture and press well and flatten. Add all the ingredients for the cream to a large bowl and mix into a fine cream.
The original recipe says 2 tablespoons of vanilla pudding powder. If you don’t have pudding, replace it with 2 spoons of starch flour with the addition of 2 spoons of vanilla extract, sugar or pod seeds.
Any aroma can be added, say a little coffee for the cappuccino version or mint for the “after eight” version. etc. Add the mixture to the base of the cake and spread evenly.
Melt the chocolate and butter together, leave to cool and then pour over the cream. Immediately put in the refrigerator so that the cream and chocolate topping harden a little.
Cut into square or oblong flats. If the chocolate layer cracks when cutting, leave it outside the refrigerator for about half an hour and then cut it.
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