- chocolate wafers - 25 pieces
- pecans - 1/2 cup
- butter - 4 items. spoons
- sugar - 2/3 Cups
- cocoa - 1/3 Glass
- cornstarch - 1/3 cup
- salt - 1/4 teaspoons
- milk - 10.5 cups
- large egg yolk - 4 pieces
- extract of vanilla - 1/2 teaspoonfuls
- thick cream - 1/2 cup
Preheat the oven to 190 degrees. In a food processor, grind the wafers with pecans. Add the melted butter. Put the mixture in a baking dish. Bake until the appearance of flavor, from 8 to 10 minutes. Allow to cool. Prepare a large bowl with a sieve, set aside. In a medium saucepan, heat 2/3 cups of sugar, cocoa powder, cornstarch, salt, stirring. Gradually add milk, a few tablespoons at a time. Add the egg yolks. On medium heat, whisk constantly, prepare the mixture until the first large bubble appears. Reduce the heat to a minimum. Continue to beat whisk, cook for 1 minute. Remove from heat, immediately pour the mixture through a sieve into a bowl. Add 1/4 teaspoon vanilla and 2 tablespoons cold butter. Pour the chocolate mass onto the dough. Cover with a plastic wrap and put in the refrigerator for at least 2 hours or up to 1 day. Immediately before serving, whip the cream, the remaining teaspoon of sugar and 1/4 teaspoon of vanilla. Decorate the cake with whipped cream, sprinkle with pecans and serve.
Servings: 8