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!
How to Grow and Plant a Coconut Tree at Home
My DIL Shamed Me for Posting a Picture of My Wrinkled Body in a Swimsuit — I Gave Her a Wake-up Call
Canned Hamburger Patties
Baked Creamy French Mustard Chicken Thighs
Easy Vanilla Pound Cake: A Classic Dessert That’s Simple to Make!
Try growing roses from flower buds how to propagate roses with banana
Homemade Blueberry Buckle with Brown Sugar Topping
Beef and Green Onion Stuffed Dumplings
Seal’s had his trademark face scars for more than 30 years – this is why