Indications:
1. In a saucepan blend all the dry constituents sugar, flour, cornstarch, cocoa greasepaint, sugar, vanilla sugar.
2. Pour in the milk a little at a time and blend with a whisk. Try to avoid the lumps.
3. Now cook the admixture, stirring continuously, until it thickens.
4. Add the adulation and chocolate gobbets.
5. Melt and mix all the constituents. Incipiently, add water.
6. Start assembling the cutlet by making indeed layers of eyefuls and using the chocolate cream in between.
7. Use chocolate cream as well to cover the entire cutlet. also sprinkle some atrophied chocolate chip eyefuls on top.
8. Let cool in the fridge for 3 hours.
9. embellish with diced pistachios, grated coconut and cherries.
To the instructions