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Divide fudge bars into 2 aluminum pans. Press it down until it covers the bottom of the pan. Cover and set aside.
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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.
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To make the chocolate pudding. Combine cocoa powder, cornstarch, and salt. Strain to remove lumps.
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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.
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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.
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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.
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Serve chocolate dream cakes cold.
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