Layered Chocolate and Regal Biscuit Pudding

1. Arrange the Regal biscuits in a 20cm diameter pan and set aside

2. In a pot, cook the chocolate Nutrijel, plain agar-agar, water, and cocoa powder over medium heat until bubbles start to appear

3. Temper the egg yolk by pouring a little of the hot mixture into it, mix well, then add it back to the pot

4. Add the DCC, stir briefly, then add the whipped cream and stir again

5. Once it boils, turn off the heat and let it cool until the steam dissipates and it thickens

6. Pour the pudding mixture over the Regal biscuits in the pan

7. Arrange another layer of Regal biscuits, then pour more pudding mixture over it and wait for a skin to form before pouring to prevent sinking

8. Repeat the layering until all pudding mixture is used

9. Cool and serve with the custard sauce

Custard sauce

1. Heat the milk and add the cocoa powder

2. Stir briefly, then add the egg yolk and stir again

3. Add the cornstarch mixture and cook until thickened

4. Serve with the pudding

Tips

1. Tempering the egg yolk prevents it from curdling

2. Waiting for the pudding to form a skin helps avoid the biscuits sinking