Instructions
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
For the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into pan. Bake 9-11 minutes until set. Cool.
For the cake: Increase oven to 350°F. Melt chocolate and butter. Separately, whisk water, cocoa, salt, and vanilla. Beat egg yolks with 1/2 cup sugar until fluffy. Combine mixtures. Whip egg whites with remaining sugar to soft peaks. Fold into batter. Pour over crust. Bake 40-45 minutes until edges set but center jiggly.
For the pudding: Whisk sugar, cornstarch, cocoa, and salt in a saucepan. Add milk, cream, and egg yolks. Cook, stirring, until thick (10-12 minutes). Off heat, add butter, chocolate, and vanilla. Cool completely.
Assemble: Spread cooled pudding over cake. Cover with plastic wrap. Chill 6+ hours or overnight.
To finish: Whip cream with sugar. Spread over pie. Dust with cocoa powder.
Serve: Remove springform sides. Slice and enjoy!
Notes
Make a day ahead for best results.
Cool each layer completely before assembling.
Refrigerate leftovers for up to 4 days.
Thanks for your SHARES!
Polish sausage, Sauerkraut and potatoes ( CROCKPOT )
CRAB AND SHRIMP SEAFOOD BISQUE
Lavender Sprout DIY: A Fragrant Cupful to Scent Your Home
Billion Dollar Buttery Biscuits
If I had my way, I’d eat this Recipe on repeat every day
My German nana taught me this and it’s stayed with us since!
Mushroom Garlic Parmesan
SAVORY CRAB STUFFED MUSHROOMS Recipe
The handle just broke off my brand new cast iron skillet. I haven’t even cooked anything with it yet