Chocolate Ekmek

Ingredients

For the base

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• 1 stale Easter cake, cut into pieces
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• 6 tablespoons cow's unsalted butter, melted

For the syrup

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• 1 ½ cup caster sugar
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• 1 ½ cup water
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• juice from ½ lemon
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• 1 cinnamon stick
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• 1 lemon peel
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• 3 orange slices

For the cream

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• 500 ml milk
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• 75 g. sugar
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• 2 eggs
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• 45 g. corn flour
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• 1 tablespoon cocoa
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• 1 vanilla or 2 capsules vanillin
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• 100 g. dark chocolate, cut into pieces
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• 1 tablespoon cow's butter
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• 350 ml sour cream
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• 3-4 tablespoons white chocolate zest or roasted and crushed almonds for food styling

Instructions

For the base and syrup

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• Cut Easter cake into slices and put them on a baking sheet wiht parchment paper. Place them side by side.
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• Brush slices with melted butter.
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• Preheat oven to 180ºC and bake for 15-20 minutes until brown color.
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• Let them cool for 5 minutes.
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• In a square casserole dish 40cm. place Easter cake slices. Melt butter and brush slices.
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• In a big saucepan boil water, sugar, lemon peel, lemon juice, cinnamon stick and orange slices for 6 minutes, until syrup.
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• Pour Easter cake slices with syrup. Let them cool for 40 minutes to absorb syrup.

For the cream

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• In a saucepan boil the milk and the vanillas over medium heat.
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• In a bowl whisk eggs, sugar, cocoa (with strainer) and corn flour until. homogeneous. Add some boiled milk and pour the mixture in the saucepan.
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• Stir constantly with a wire until boil and cream thickens. Pull from the heat, add
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• butter and then the chocolate.
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• Mix well with the wire until homogeneous and smooth. Let it cool.
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• Pour base with cream and put the desser in the refrigerator for 3 hours (at least) before serving.