Improved Chocolate Biscuit Cake

Ingredients:

For the Cake:

• 200 g milk biscuits (like digestive biscuits or graham crackers)
• 1 large egg yolk
• 140 g granulated sugar
• 90 g corn starch (cornflour)
• 1 tsp vanilla extract
• 200 ml heavy cream
• 1 liter whole milk
• 150 g dark chocolate (70% cocoa or your preferred dark chocolate)
• 50 g unsalted butter

For Garnish:

• 50 g dark chocolate, finely grated or shaved
• Optional: fresh berries or a dusting of cocoa powder

Instructions:

1. Prepare Molds:

• Lightly grease a cake pan or line it with parchment paper. For individual servings, you can use a muffin tin or small dessert cups.

1. Prepare the Biscuits:

• Break the biscuits into bite-sized pieces and arrange them in the bottom of your prepared mold(s). If you’re using a cake pan, layer the biscuits to cover the bottom evenly.

1. Make the Pudding Filling:

• In a medium bowl, whisk together the sugar and egg yolk until smooth.
• Add the corn starch and vanilla extract, mixing until combined.
• In a saucepan over medium heat, combine the milk and heavy cream. Heat until just starting to simmer (do not boil).
• Gradually whisk the hot milk mixture into the egg mixture to temper the eggs and prevent curdling.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).

1. Incorporate Chocolate:

• Remove the saucepan from heat and stir in the dark chocolate and butter. Continue to stir until the chocolate and butter are fully melted and incorporated into the mixture.

1. Assemble the Cake:

• Pour the chocolate mixture over the prepared biscuits in the mold(s). Smooth the top with a spatula to ensure an even layer.
• Cover the mold(s) with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This will allow the cake to set properly.

1. Garnish and Serve:

• Once set, remove the cake from the mold(s). If using a pan, gently lift the cake out using the parchment paper.
• Sprinkle the top with finely grated or shaved dark chocolate. You can also add fresh berries or a light dusting of cocoa powder for extra flair.
• Slice and serve chilled. Enjoy the rich, creamy chocolate cake!

Tips:

• For added texture, you can layer some of the biscuits in the middle of the cake, creating a layered effect.
• Experiment with different types of chocolate or add a pinch of sea salt to the chocolate mixture for a gourmet touch.
• If you prefer a lighter version, substitute some of the heavy cream with additional milk.

This updated recipe adds a few more nuances to the process, enhancing the overall texture and flavor of the cake. Enjoy!