First prepare the couscous: boil the milk with the vanilla bean and sugar, then remove the vanilla and add the couscous.
Turn off the heat, stir and wait for a few minutes for the couscous to absorb the milk.
When the couscous has absorbed all the milk (5-10 minutes should suffice), add the chopped chocolate and mix, then add the amaretti (coarsely crumbled) and the eggs.
Chop the biscuits and add the melted butter.
Then use the mixture to line the bottom of the mold (after coating it with parchment paper), compacting it well.
Also pour the couscous mixture into the mold, level the surface and cook for about 40 minutes in a preheated convection oven at 170 ° C.
The chocolate couscous cake is ready: let it cool completely, then decorate with icing sugar and serve.
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