1packet Exquisita Chocolate Cake Sponge
220 cc milk
300 grams dairy cream
250 grams Dulce de Leche*
200 grams chocolate
2 Tbsp. white sugar
Heat the oven at 160° for 15 minutes.
Butter and flour a rectangular baking mould of 25 cm x 30 cm and 8 cm height. In a bowl beat the eggs, the milk and the cold butter previously melted. Add the contents of the Exquisita Chocolate Cake packet. Blend the ingredients and beat for 3 minutes with electric beater or 5 minutes manually.
Bake for 50 minutes or until a skewer comes out clean and dry. Set aside to cool. Once it gets chill, cut it manually into irregular medium size and place them into the selected glasses or moulds.
Whisk the cream and pour it on top of the sponge. Then top it with a bit of dulce de leche, meringue, grated or chopped chocolate and lastly with banana slices. Continue adding another layer of the chocolate sponge and repeat the process till the top of the glass. Conclude it with a flake of whipped cream, cover it with a cling film and chill.
Finally, sprinkle with grated or chopped chocolate, caramelize the bananas and ready to serve.
(*) dulce de leche: Argentinean caramel jam