Add the melted chocolate to the egg mixture, then pour in the starch diluted in milk. Mix well.
Add the curd to the mass and mix thoroughly.
Put the mixture in a baking dish (preferably split, with a diameter of 18-20 cm) and bake in the oven, preheated to 180° for 25 minutes.
After 25 minutes, the middle of the casserole was still shaking, but I decided to leave everything as it is, turned off the oven and let the casserole cool completely, then put it in the refrigerator overnight.
In the morning, the casserole became quite dense, but remained very tender.
Remove the casserole from the mold only after it has completely cooled down.
If desired, you can decorate the casserole with berries (I have raspberries).