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A piece of layered chocolate biscuit cake is served on a white plate. The cake has alternating layers of biscuits and chocolate cream, topped with chocolate shavings. In the background, there is a glass dish containing more of the same cake.
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Chocolate Biscuit Pudding Recipe

Prep Time25 minutes
WORK TIME25 minutes
Cuisine: World
Servings: 10 yields

Ingredients

  • 30-40 Biscuits/cookies
  • 3 cups 720ml Milk, divided
  • 1 cup 240ml Heavy cream
  • ½ cup 100g Sugar
  • 2 tablespoons 15g Cocoa powder
  • 160 g 6.4oz Dark chocolate
  • ⅓ cup 43g Cornstarch (corn flour)
  • 1 cup 240ml Milk
  • 1 tablespoon coffee optional

Instructions

  • DIRECTIONS
    1. In a small bowl whisk 1/2 cup milk (120ml) with the cornstrach until no lumps. Set aside.
    2. In a saucepan place the remaining milk, heavy cream, sugar, cocoa powder and heat until sugar is melted. When sugar is melted and the mixture is simmering, reduce to medium-low heat, pour in milk-cornstrach mixture and stir until thickens. Turn the heat off and add chopped chocolate, stir until melted. Set aside.
    3. Dip the biscuits in the milk/coffee and arrange in the bottom of 13"X9" (32X22cm) dish. Spread 1/3 of the chocolate cream over the biscuit layer. Then arrange another layer of dipped biscuits. Spread another 1/3 of cream over the biscuits. Arrange last (third) layer of dipped biscuits on top and spread the last layer of chocolate cream.
    4. Cover and refrigerate for at least 4 hours.
    5. Before serving shave some chocolate on top.
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