Chocolate Swirl and Ladyfingers Cake

In a medium pot, pour the condensed milk and the chocolate chips.

Using the same can measure the milk to ¾ of the can and add the cornstarch and mix it well in a small bowl.

Pour the cornstarch mixture into the pot with the chocolate mixture and mix until combined.

Bring to a simmer over low heat while constantly stirring with (spoon or whisk) to avoid scorching until it’s thickened.

This part of the process may take about 20-25 minutes. The mixture is supposed to be very thick.

Once done, put it aside to cool down.

In a small bowl, mix 1-2 cups of milk and add the rum (if you are adding it).

Set up your workspace like an assembly line: Ladyfingers, milk with rum, 8×8 inch {20 x 20 cm} pan, or glass Pyrex baking dish and chocolate cream.

One at a time, quickly dip the ladyfingers into the milk. Place the soaked side down and line the entire bottom of the pan with a layer of ladyfingers.

The ladyfingers soak up the milk very, very quickly, so be careful not to dip them for too long.

Spread one layer of the chocolate cream mixture on top of the ladyfingers using preferably a plastic spatula.

Repeat the process with the rest of the ladyfingers and place on top of the cream for as many layers as you like or the ingredient last.

The last coat should be the chocolate cream. The last touch was a swirl made with condensed milk {or white chocolate syrup}. Forgive my failed attempt at a spider web LOL.

Cover with plastic wrap {make sure it doesn’t touch the cream} and chill for at least 4 hours or overnight. All the flavors will mix and intensify and the ladyfingers will have time to absorb the flavors.

Serve and enjoy!!!