Chocolate pudding cake from the tray

Ingredients for 1 servings:

• 250 g butter
• 225 g sugar
• 250 g flour
• 5 eggs
• 1 tsp baking powder
• 1 pinch of salt
• 3 packs of vanilla pudding powder
• 120 g sugar
• 1 ½ liters of milk
• 1 point butter biscuit(s)
• 200 g dark chocolate
• 100 g milk chocolate
• 300 ml whipped cream
• 25 g coconut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with cookies

Dough: Make a batter from butter, sugar, flour, eggs, baking powder, and salt. Pour the batter into a roasting pan or large casserole dish lined with baking paper and bake at 160°C (convection oven) for approx. 25 minutes until golden brown. Filling: Heat 1.25 liters of milk with 120g of sugar in a saucepan. Mix the custard powder with the remaining milk and add to the hot milk. Bring to a boil briefly, stirring constantly. Remove the pan from the heat and let the custard cool slightly, stirring occasionally to prevent a skin from forming. Remove the warm cake base from the baking paper and return it to the dish without the paper. Spread the warm custard over the base, cover completely with the butter biscuits, and let the cake cool completely. Glaze: Break the chocolate into pieces and heat gently together with the cream and coconut oil until everything has melted, stirring constantly until a homogeneous mixture is formed. Now pour the icing over the cooled cake and smooth it down. The icing will be a bit runny, but after the cake has been refrigerated, it will set (although it will be more of a creamy consistency, meaning the icing won’t break when cut). Refrigerate again. The cake can easily be made the day before.