Chocolate Pudding Dessert (Subungle)

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Chocolate Pudding Dessert (Subungle)
4 cups of liquid milk (cup weight 250 ml)
3 tablespoons of dark raw cocoa
A cup of sugar (or less to taste) (the weight of the cup is 200 ml)
A cup of sifted flour (the weight of the cup is 200 ml)
One tablespoon of instant coffee
pinch of salt
2 eggs
2 packets of vanilla
100 grams of butter
100 grams of dark chocolate
Or 4 tablespoons of fat chocolate
A cup of very cold water (cup weight 200 ml)
1) Put all the ingredients together except the chocolate, butter and cold water, mix well and then put on the fire with constant stirring to make the texture thick.
2) Then add the butter and chocolate, stir well to dissolve completely, then add cold water, stir well, then use a hand mixer, if any, and mix the mixture for some time.
3) A layer of cake cut into cubes is placed at the bottom of the serving dishes, then the pudding is poured on the cake, or you can put a layer of crushed biscuits on the bottom or without cake and biscuits, and you can make layers of crushed biscuits with the pudding (as desired).
Leave to cool slightly, then put in the refrigerator to cool, decorate with grated chocolate, pistachios and strawberries.
* Place the chocolate in the fridge to cool down and then grate it using a vegetable peeler.
Strawberries are dried from liquids before being placed for decoration.
* You are healthy and here.