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 For 2 biscuits:

  •  4 eggs
  •  4 tablespoons of white sugar
  •  4 tablespoons of flour
  •  1 teaspoon baking powder
  •  3 tablespoons of pure cocoa
  •  4 tablespoons of lukewarm water

 For the cream:

  •  670 ml of milk
  •  70g of cornstarch
  •  2 and 1/2 tablespoons of sugar
  •  80g of white chocolate (of good quality so that it melts well)
  •  160g butter
  •  100g of icing sugar

 For the chocolate coating:

  •  140gr of milk chocolate (I have used Milka)
  •  3 tablespoons of milk
  •  100g of butter


 For the biscuits:

 1. Beat the eggs well with the sugar.  Sift the flour with the cocoa and baking powder, then add it to the egg mass and mix everything gently with a spoon.

 2. Finally add the water and mix again.  Divide the dough into 2 halves and pour them into 2 20cm diameter molds lined with baking paper.  If you don't have 2 molds, first bake one and then another.

 3. Put in the preheated oven at 200ºC and bake for 15 minutes.

 For the cream:

 1. Mix 100ml of milk with the sugar and cornstarch, mix well and save for later.  Pour the rest of the milk (570 ml) into a saucepan.  Add the white chocolate and simmer until it boils.

 2. After it boils, add the saved mixture and continue to simmer (don't stop mixing) until it thickens.  When the mass is thick (like custard) remove it from the heat and wait for it to cool down a bit.

 3. Finally, beat the soft butter with the icing sugar, when it is well beaten, add the cream (do not stop beating, to remove the lumps).

 For the chocolate coating:

 1. Melt all the ingredients in a water bath and mix well.

 2. Finally assemble the cake.

 3. On a plate put a cake.  On top of the cake, pour half of the cream, and on top of the cream, pour half of the chocolate coating, cover everything with the other sponge, pour the remaining cream on top and to finish, cover the cake with the other half of the chocolate cover.

 4. Leave in the fridge for more or less 1 hour so that it cools down well.