How to make
Make the cream for the cake by putting 2 1/2 cups (600 ml) of the milk in a pot, adding the sugar, vanilla and butter. Put it on the stove and let it come to a boil. Beat the egg with the rest of the milk and flour until homogeneous.
Once the milk comes to a boil, start pouring in the egg mixture in a thin trickle carefully, while stirring nonstop. Boil the cream for 10 min. until thickened. Crumble the chocolate and put its pieces in the cream while it's still on the stove, stir until they melt and be careful for them not to stick to the bottom.
Crumble the biscuits into medium sized pieces and put them in the pot while the cream is still hot, stir quickly so that all the biscuit pieces get soaked by cream. Pour half of the mixture into an oven dish, even it out, cut the bananas into round slices and arrange them on top, pour in the rest of the cream with the biscuits.
Even it out once again, leave it to cool and put it in the fridge for several hours. Crumble the chocolate finely and sprinkle the cake with it before serving.
Note: You can substitute the cream in the recipe with an egg cream, Napoleon cream or even those puddings that you just have to boil. The bananas are optional, you can make it without them or use walnuts, orange zest or wild berries instead.
