Lemon and chocolate cake

Base "false crushed cookies": 100g dried fruit previously baked (the oven previously heated, on a tray with albal spread nuts and heat 10' at 180°) + 3/4 medium banana + 30g flour + 20g oil (+15g pure cocoa), all crushed in a blender. Attention, we are looking for a texture of crushed cookie, if you grind it too long it becomes cream/butter and it will not solidify the same.

Cut a brick of milk (or any similar size) in half, and the side without the cap will be used as a mold.

Place the base in the milk brick and spread it so that the thickness is uniform. We put it in the preheated oven and with heat up and down we let it bake 20' at 180°.

For the filling: in a bowl mix 200ml milk + 60g lemon/orange juice + 1/2 mashed banana + pinch of vanilla + 30g flour, and heat in micro max power 1'. Remove, stir and repeat. It has to be a thick texture, almost mousse (similar to Greek yogurt). We wait for it to cool and place it on the baked base.

For the topping: heat 50g milk until almost boiling, and pour it over 50g chocolate (5 ounces of 85% hacendado chocolate). We wait for it to temper and thicken before pouring it over the filling.

As a final touch we grate lemon/orange zest (depending on the flavor we have used in the filling) and chispum!

*The ideal is to leave it in the refrigerator for a couple of hours so that it solidifies and becomes crunchy (like when we bite into a magnum). It is...SPECTACULAR.