Ingredients:

1 pint container heavy cream

1 can (14 Oz) sweetened condensed milk, minus 2 TBSPs (see directions)

1 tsp vanilla extract 

8 Oz dark chocolate, divided

Cocoa powder and whipped cream to taste for decoration

Directions:

Fold a long sheet of parchment or waxed paper into four equal strips, each about 12”x7”.

Trace the bottom of a loaf pan (10”x5”) onto the top layer of the folded paper, using a pencil.

Carefully cut along the traced line.

You will have 4 equal 10”x5” strips.

Remove 2 Oz of the dark chocolate and set aside.

Melt the remaining 6 Oz either in the microwave or over hot water.

Lay the 4 strips of paper next to each other on a cookie sheet.

Carefully spoon 1/4 of the melted chocolate over one of the strips.

Spread the chocolate evenly over the paper strip using a long spatula or back of spoon.

Repeat with all of them.

Let chocolate sit a little on the counter before transferring cookie sheet into the freezer to set.

Place the 2 Oz of chocolate you had set aside onto a cutting board and roughly chop it into thin shards. Set aside, again.

Open the can of condensed milk.

Remove and discard  2 TBSPs from the contents of the can.

Note: this recipe does not require the entire 14 oz can.

Pour the heavy cream into a large bowl.

Whip it on high with electric mixer until stiff.

Add the condensed milk remaining in the can.

Also add vanilla extract.

Mix on high until well-blended.

Now add the chopped chocolate and mix on low for a few seconds to incorporate into the whipped mixture.

Check to see if the chocolate strips have solidified.

If they are ready, proceed with the next step.

If not, return chocolate to freezer and place whipped mixture into refrigerator until ready to assemble.

Meanwhile, line the entire inside surface of the pan with plastic wrap.

Try to make it smooth and without wrinkles.

When chocolate is ready, begin layering the cake.

Spoon a 1/2” layer of whipped mixture into the bottom of the lined pan. 

Spread evenly.

Peel off the paper from one of the 4 chocolate strips.

Place the chocolate strip over the whipped layer.

Continue in this manner ending with a thin layer of whipped mixture on top.

Cover pan with plastic wrap and leave in freezer overnight.

When ready to serve, remove cake from freezer.

Remove top plastic wrap.

Turn cake upside down onto a long tray.

Carefully peel off the plastic wrap from all sides.

Decorate top of cake with sprinkled cocoa powder and whipped cream rosettes.

Slice and serve immediately.

TIPS:

The directions are more complicated than the actual work it takes to make this cake. I wanted to be as specific as possible so you’d understand the steps required but it really took me very little time to make.

If you want to use a large loaf pan (13x5) as your mold, double the whipped mixture ingredients and follow the same directions. 

If the cake looks wrinkly when you peel the plastic wrap away, just run a large knife under hot water and use it to smooth all surfaces.