- 30 crushed dark chocolate biscuits
- 120 g unsalted butter, melted and cooled
- 225 g dark chocolate 70-80% cocoa coarsely chopped
- 240g unsalted butter
- 200 g caster sugar
- 220g brown sugar
- 1 to 2 pinches of salt
- 10ml vanilla extract
- 4 large eggs
- 125g flour
+Chocolate pudding layer:
- 150 g caster sugar
- 40g unsweetened cocoa powder
- 40g flour
- 1 pinch of salt
- 2 large egg yolks
- 500ml whole milk
- 30 g unsalted butter
- 20ml vanilla extract
- 250 ml cold heavy cream
Preheat the oven to 180°C.
Line & butter 23cm springform pan.
In a large bowl, combine the cookie crumbs and cooled melted butter to butter all the crumbs.
Transferiing to pan & press in an even layer on bottom of pan using a cup.
In a large bowl, melt the chocolate with the butter in a bain-marie. To mix together.
In another large bowl, whisk together the sugar, brown sugar, salt, vanilla and eggs for 1 to 2 minutes until the mixture is frothy and clear.
Pour the melted chocolate mixture into this final preparation and whisk until a homogeneous consistency is obtained. Then fold in the flour evenly.
Pour the batter over the base in the pan and level with a spatula.
Bake for around 40 mins.
Do toothpick test after 35 min
Chocolate pudding layer:
In a bowl, whisk together the sugar, cocoa powder, flour and salt until smooth. Add the egg yolks and a little milk and stir until the mixture forms a thick, smooth paste.
Adding rest milk & whisk to smooth.
Pour into a saucepan and cook over medium heat, 8 to 10 minutes, stirring constantly, until the mixture begins to bubble and thicken.
Removing pan from heat, adding butter & vanilla & stirring to butter is melted and the mixture is smooth.
Pour hot pudding over brownie layer and level top with spatula.
Leave to cool at room temperature for about 1 hour.
Then refrigerate for at least 4 hours.
When ready to serve, whip very cold cream in a medium bowl until stiff peaks form.
Place the pie on a serving platter.
Spread whipped cream on top of pie and sprinkle with cocoa powder.