INGREDIENTS

10 packs store-bought chocolate fudge bar
200 grams chopped milk chocolate
as needed cocoa powder for dusting
Coffee Syrup
¼ cup granulated sugar
1 tsp instant coffee granules
¼ cup water
Chocolate Pudding
4 tbsp cocoa powder
4 tbsp cornstarch
¼ cup sugar
¼ teaspoon salt
1-410 ml Angel Evaporada.
½ cup Angel All Purpose Creamer

PROCEDURE

1. Divide fudge bars into 2 aluminum pans. Press it down until it covers the bottom of the pan. Cover and set aside.
2. To make coffee syrup, combine sugar, coffee and water in a small pot. Simmer until thick. Transfer into a bowl to cool. Set aside until ready to use.
3. To make the chocolate pudding. Combine cocoa powder, cornstarch, and salt. Strain to remove lumps.
4. In a pot, add Angel Evaporada and cocoa-cornstarch mixture. Bring to a quick boil. Mix while stirring continuously to avoid lumps. Continue cooking until the pudding mixture is thick. When done, transfer pudding mixture into a glass bowl and cover with a plastic wrap directly into the mixture. Set aside to cool.
5. To assemble. Press down fudge bars on the aluminum pans, brush and soak with coffee syrup. Divide chocolate pudding mixture into the pans. Tap pans to remove bubbles. Chill for at least 2 hours.
6. Melt dark chocolate using a double boiler or microwave for 10 seconds. Let cool for a few minutes and spread on top of the pudding mixture. Dust top generously with cocoa powder. Cover pans and freeze for 6 hours or best overnight.
7. Serve chocolate dream cakes cold.