Boil the puddings with the milk and sugar.
Cut the cozonac into 1/2″ (1.5 cm) pieces. Arrange the pieces in a form with removable sides.
Syrup with orange juice and pour in part of the cream (hot). Cover with more pieces of cozonac.
Place more cozonac pieces, pour on juice and finish off with cream. Leave in the fridge overnight.
Bake the almonds in a dry pan until golden. Release the cake from the form and stick the almonds along the sides.
Decorate with grated chocolate.