For 9 to 12 servings
A package of 30 Jomar Choco Naranja cookies
700 ml of milk
4 egg yolks
50g of sugar
150 g of chocolate icing for desserts
1 teaspoon ground cinnamon
50 g cornstarch
Milk for dipping cookies
Pour half of the milk (approximately 350 ml) into a saucepan and bring it to the fire. Split the ounces of chocolate and put them in a bowl big enough to hold the milk. When the milk is hot without boiling, pour it over the chocolate. Stir until the chocolate is melted and reserve.
In a saucepan (you can use the same one you used before to heat the milk) place the rest of the milk, the four egg yolks, the cornstarch, the sugar and a teaspoon of ground cinnamon to taste. Beat well with the manual whisk until all the ingredients are well mixed and you notice that there are no lumps.
Bring the mixture to the fire to prepare the chocolate cream, which will fill our chocolate cake with cookies. Heat over medium low heat so it does not stick and stir continuously with the rods. When it starts to heat up, pour in the milk and chocolate mixture that you had reserved. Heat while stirring until the cream thickens. This can take 10 minutes or more. When it thickens, remove it from the heat without boiling.
Now is the time to assemble the chocolate chip cookie cake. Although I have used a lunch box, you can use a detachable mold. If you want, you can cover it with kitchen film to unmold it better because it costs a little. Pour a few tablespoons of chocolate cream covering the base completely. Dip the cookies one by one or two by two in the milk and cover the chocolate cream with the cookies. Where a whole cookie will not fit, place a split cookie, then nothing will be noticed.