Ingredients
Equipment
Method
Make the Crust
- Pulse the whole cookies in a food processor until they form fine crumbs. Transfer to a bowl, add melted butter, and toss until the mixture resembles wet potting soil.
- Press the crumbly mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Pack it down tightly, then freeze for 15 minutes.
Make the Custard Filling
- Whisk the granulated sugar, cornstarch, cocoa powder, and salt in a bowl. Add the egg yolks and a splash of milk, whisking into a thick paste.
- In a heavy-bottomed saucepan, warm the remaining milk and heavy cream over medium heat until steaming and tiny bubbles form.
- Slowly stream half of the hot milk into the egg yolk paste while whisking continuously to temper the eggs.
- Pour the tempered mixture back into the saucepan. Cook over medium-low heat, whisking constantly for 4-5 minutes until thickened and large bubbles burst on the surface.
- Remove from heat, strain through a fine-mesh sieve into a bowl, and whisk in the chopped chocolate, softened butter, and vanilla until smooth and glossy.
Assemble and Chill
- Pour the warm custard over the chilled crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate for at least 6 hours, or overnight, until completely firm.
- Remove from the pan. Using a small strainer, apply a delicate, even dusting of fine dry cocoa powder over the top before slicing.
Nutrition
Notes
Tip 1: Always clean your knife with hot water between each slice to maintain pristine, shatter-free layers.
Tip 2: Do not freeze this cake; the cornstarch-thickened custard will weep upon thawing.
Tip 3: Chill time (6 hours) is not included in the prep/cook time but is required for the cake to set properly.
Tip 2: Do not freeze this cake; the cornstarch-thickened custard will weep upon thawing.
Tip 3: Chill time (6 hours) is not included in the prep/cook time but is required for the cake to set properly.