1 packet Exquisita Specialities Chocolate Cake
180 cc. milk
100 grams butter
Flour to taste (for the mould)
Butter to taste (for the mould)
850 grams Cream cheese
110 grams sugar
420 grams Dulce de Leche*
1 coffee spoon vanilla essence
Chocolate sauce to taste
2 Tbsp cornstarch
Pre heat the oven at 160° for 15 minutes.
Butter and flour a rectangular oven sheet of 20 cm x 30 cm.
To prepare the base, stir the eggs, the milk and the butter previously melted in a bowl.
Add the contents of the Exquisita Chocolate Cake. Mix everything and beat for 3 minutes with an electrical beater or manually for 5 minutes.
To prepare the filling, mix the cheese with the sugar and add dulce de leche*. Mix with a beater. Break in the eggs one by one and the vanilla essence. Blend it until the preparation is uniform. Set it aside.
Place the preparation of the Exquisita Chocolate Cake into a cake mould and bake it. When it is half baked add the cheese mixture to it and continue baking until the base has curdled but the middle still quivers.
Take it out from the oven and leave to cool over a rack. Then cover it and refrigerate.
Serve it at room temperature with banana and chocolate sauce.
(*) dulce de leche: Argentinean caramel jam