Ingredients:

Pour 2 biscuits:
4 eggs
4 soup spoons of white sugar
4 soup spoons of flour
1 coffee spoon of chemical yeast
3 soup spoons of pure cocoa
4 soup spoons of warm water

For the cream:
670 ml milk
70 g corn starch
2 1/2 teaspoons sugar soup
80 g white chocolate (good quality, for good melting)
160 g butter
100 g powdered sugar

For the chocolate coating:
140g of milk chocolate (I used Milka)
3 teaspoons of milk soup
100g of butter

Preparation :

Pour the biscuits:

1. Melangez bien les œufs con le sucre. Tamisez the flour with the cocoa and the chemical yeast, then add it to the mélange d’œufs and mix everything delicately with a teaspoon.

2. Add water and mix it with new one. Divide the dough in two and pour it into two portions of 20 cm in diameter recovered from the sulphur-coated paper. If you didn’t have 2 moules, do one on board, then another.

3. Place it in the oven at 200°C and cook for 15 minutes.

4. Mix 100 ml of milk with the corn juice and feces, mix well and reserve for later. Pour the rest of the milk (570 ml) into a saucepan. Add the white chocolate and let sit until boiling.
5. Once boiling begins, add the reserved mélange and pour the cooking (ne cessez pas de mélanger) until the mélange is ready. If the mixture is thick (like a crème anglaise), turn off the heat and wait for it to cool a little longer.

6. Finally, beat the softened butter with the powdered sugar. When everything is well beaten, add the cream (do not stop beating to remove any lumps).

For the chocolate wrapping:
7. Melt all the ingredients in a bain-marie and mix well. Assemble the dessert.

8. Place a dessert on a tray. Pour half the cream on the cake, pour half the chocolate covered chocolate, recover everything with the other Genoese pastry, pour the rest of the cream next to it and finally recover the dessert with the other half of the cake. chocolate.

9. Let the refrigerator sit in the surrounding environment for 1 hour for the refrigerator to cool well.