Treat yourself to a no-bake chocolate coffee cake

For assembly:

500 g (18 oz) cocoa ladyfingers
90 g (3.2 oz) Milka milk chocolate (chopped)
Plastic wrap (to cover the mold)
Instructions:
Prepare the custard: In a saucepan, whisk the eggs, sugar and cornstarch. Gradually add the cold milk while whisking. Heat the mixture over medium heat, whisking constantly until it thickens and begins to bubble. Remove from the heat and stir in the butter and vanilla essence. Let the custard cool slightly.

Prepare the coffee layer: While the custard is cooling, dissolve the instant coffee in the hot milk. Stir well so that the coffee is well incorporated.

Assemble the cake: Line a springform pan or baking dish with plastic wrap. This will make it easier to unmold later.

Dip and layer: Briefly dip the cocoa cookies (buns) one at a time into the coffee mixture. Do not over-dip them or they will become soggy. Arrange the dipped cookies in a single layer on the bottom of the prepared pan.

Custard and chocolate layers: Pour half of the cooled custard over the biscuit layer. Cover with another layer of soaked biscuits. Pour the remaining custard on top. Spread the chopped Milka chocolate evenly over the last custard layer.

Chill and set: Cover the pan tightly with plastic wrap and chill for at least 4 hours, or preferably overnight, to allow the cake to set completely.

To Serve: Before serving, whip the cream until it forms stiff peaks. Spread the whipped cream over the top of the cake for a nice finish. Decorate with additional chopped chocolate or cocoa cookies, if desired.