Ingredients (for a 24 cm diameter pan or a 20X20 cm square pan):
For the dough:
- 1 cup (240 ml) milk, fat percentage according to taste
- 100g butter
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (140g) self-raising flour
- 4 large eggs
Read more:
For the chocolate cream:
- 300g dark chocolate (can also mix with milk or white chocolate)
- 1 cup (250 ml) heavy cream, 32% fat or more
For the vanilla cream:
- 3 packs (240g) instant vanilla pudding powder
- 3 1/3 cups (800 ml) milk, fat percentage according to taste
- 1 cup (250 ml) heavy cream, 32% fat or more
- Optional for decoration: about 25g dark or milk chocolate, grated or shaved
Instructions:
- Preheat the oven to 180°C, preferably on turbo setting. Grease the pan well.
- Dough: In a pot, combine milk, butter, sugar, and salt. Heat on medium-high until the butter melts. Lower heat, add flour all at once, and mix immediately until the mixture thickens. Remove from heat and keep stirring until the mixture pulls away from the sides. Add eggs one at a time, mixing well. Pour into the pan and spread.
- Bake for about 35 minutes until the dough turns golden and puffs up. Remove and let it cool.
- Chocolate cream: Melt the chocolate and heavy cream together gradually in a microwave or double boiler, stirring until smooth. Let it cool a bit before spreading on the dough. Refrigerate for at least an hour (up to a day).
- Vanilla cream: In a mixing bowl, combine pudding powder, milk, and cream. Whip for 2-3 minutes until smooth. Pour into the pan and smooth out. Optionally, sprinkle with grated or shaved chocolate. Refrigerate for at least 4 hours (up to overnight).
Prep time: ~35 minutes, not including baking and cooling
Difficulty: Medium
Storage: Up to 3 days in the refrigerator. Serve at room temperature.