Divide the dark chocolate into two equal parts and we slice it. Place one of them in a saucepan over the heat together with 200 ml of milk, 200 ml of liquid cream and the contents of one of the curd envelopes. Heat while stirring constantly, until the mixture thickens. Approximately 8-10 minutes. Pour into a 20-22 cm removable mold.
Clean and dry the saucepan and place the chopped milk chocolate inside. Add 200 ml of milk, 200 ml of liquid cream and the content of another of the curd envelopes. Heat while stirring constantly, until the mixture thickens. Some 8-10 minutes approximately. The process is the same as above.
During this time, the first layer of chocolate will have acquired a certain consistency and we can pour the milk chocolate on top. We do it carefully and dropping the mixture on a spoon so that the base layer does not deform. We spread well to make it as smooth as possible.
We repeat the previous operation with what remains of dark chocolate, milk, cream and curd. We let the cake cool down to room temperature before putting it in the fridge, where the cold will help it acquire body and consistency. Ideally, rest a minimum of four hoursalthough if it is longer, nothing will happen to it.
When the time comes to consume the cake, we remove it from the fridge and unmold it. We cover the entire surface with cocoa powder, we decorate with raspberries, blueberries and other berries, as well as fresh mint leaves. We serve immediately.
