Chocolate Butter Cookie Cake

Ingredients for 1 servings:

• 600 ml milk
• 1 tbsp cornstarch
• 1 egg yolk
• 2 tbsp flour
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 200 g dark chocolate bar
• ½ tsp butter
• 200 g wholemeal butter biscuits
• 1 pack whipped cream (Krem Santi), chocolate flavor
• 300 ml milk
• 200 ml whipped cream
• 200 g dark chocolate bar
• 9 Confectionery (Giotto)
• Pistachios, ground
• e.g. chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

without baking, prepared quickly, is especially enjoyed by children

For the cream number 1, bring all ingredients to a boil in a saucepan, stirring constantly. Turn off the heat, and whisk for about five minutes. Add one package (200g) of chocolate blocks, melt, and add ½ teaspoon of butter. Spread about 1 tablespoon of cream on each biscuit and place vertically in a springform pan. Continue this process until the pan is full. If any gaps appear, fill them with half a biscuit. Pour the remaining cream over the biscuits, and refrigerate the cake for about two hours. For the cream number 2, add one package of Krem Santi to the cold milk, whisk, and spread it over the cake. For the chocolate sauce, bring the whipped cream to a boil in a saucepan, but do not let it boil for long. Melt the chocolate blocks in the hot whipped cream and let it cool, otherwise the cream will melt. Transfer the cooled chocolate sauce to a freezer bag and pipe it only around the edges of the cake, allowing the sauce to run down the sides. Decorate the cake with Giotto, chocolate, and ground pistachios.