Bananas: 5 pieces
Butter: 3 tablespoons
Milk: 5 cups
Corn flour: 6 tablespoons
Sugar: 12 cup
Cocoa powder: 4 tablespoons
Cream Caramel: 1 sachet
Chocolate: 12 cup (chunks)
Biscuit: box (plain)
How to prepare
Peel the bananas and cut them in circles, then grease the Pyrex plate with oil, put a parchment paper on it, arrange the banana pieces in a first layer, cover them with nylon, and put them in the fridge.
Sift cocoa powder into a deep saucepan and add sugar, cream caramel and cornflower and stir well.
Add the milk gradually, whisking the ingredients until completely mixed.
Put the saucepan on medium heat and keep stirring until the mixture boils, then stir on low heat for a few minutes until the mixture thickens.
Add the butter and the chocolate bars and stir until they are completely melted, then turn off the heat.
Place the mixture on top of the banana layer and flatten the surface, then arrange the biscuits and let the mixture cool slightly.
Cover the plate with nylon and put it in the fridge for at least 6 hours.
Take the dessert out of the fridge and flip it with the help of parchment paper on the serving plate.