John Myers
Ingredients for 1 servings:
- 400 g biscuits, type Maria (otherwise regular butter biscuits)
- 300 ml coffee, cold
- 1 liter of milk
- 1 can condensed milk, sweetened (e.g. Milchmädchen)
- 3 tbsp sugar
- 3 tbsp cornstarch
- 4 tbsp cocoa powder
- 6 egg yolks
- 1 pinch of salt
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes
Bolo de Bolocha com Creme de Chocolate – sinfully good
Place all the ingredients for the cream in a saucepan, mix, and heat. Bring to a boil while stirring, then set the pan aside after two minutes of cooking. Allow the cream to cool. The best way to do this is to transfer the cream to a cold bowl and place it in cold or iced water. Stir frequently to keep the mixture creamy. Place about 5 biscuits in a freezer bag and crush them into small crumbs using the bottom of a saucepan or similar. The coffee is best poured into a small bowl or soup plate. Then take a springform pan (about 25 cm in diameter) and first spread a thin layer of chocolate cream. Then dip the bottom of the biscuits into the coffee (don’t submerge them completely, or they’ll get too soggy) and spread them on top of the cream. Then add another thin layer of chocolate cream, followed by more biscuits, and continue in this manner until all the ingredients are used up. Finish the cake with a layer of chocolate cream. Then, place the cake in the freezer for about 2 hours. Then, remove it from the freezer and sprinkle with cookie crumbs. Refrigerate until ready to serve. You can also make just half the cookies and use a small springform pan. The remaining chocolate cream tastes delicious on its own, too! This cake is usually eaten as a dessert, but it’s also a great accompaniment to coffee. Maria cookies are round butter cookies found in Portugal and other southern countries. They’re best for the cake, of course, but regular butter cookies will do, too.
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