1 packet Exquisita Specialities Chocolate Cake
100 grams butter
180 ml milk
1 packet Exquisita Vanilla Custard
1 litre milk
400 grams cream cheese
100 ml water
100 grams sugar
2 spoons soluble coffee
50 cc coffee liquor
Heat the oven at low temperature or at 160° for 15 minutes.
Butter a baking sheet of 20 cm width x 30 cm length.
In a bowl, beat the eggs with the milk and the melted butter. Add the contents of the Exquisita Chocolate Cake Packet. Blend the ingredients and beat for 3 minutes with an electric beater or for 5 minutes manually.
Pour the mixture inside the baking sheet and bake for 60 minutes or until a skewer comes out clean and dry. Take it out from the oven and set aside at room temperature.
Prepare the Exquisita Vanilla Custard. Leave to cool. Once it is cool stir the cream cheese in and blend until the mixture is uniform.
In a saucepan, pour the water with the sugar. Heat up until it boils and the sugar is completely dissolved. Set aside from heat, add the coffee and blend until it is completely dissolved. Then pour the coffee liquor. With this syrup soak the chocolate cake.
Top with the custard mixture and chill for at least 2 hours. Before serving, sprinkle the surface with bitter cocoa.