°30 crush dark chocolate biscuits
°120 g un-salted butter, melted and cool
°225 g dark chocolate 70-80% cocoa coarsely
°240g un-salted butter
°200 g caster sugar
°1 to 2 pinche salt
°10ml vanilla extract
+Chocolate pudding layer:
°150 g caster sugar
°40g un-sweetened cocoa powder
°1 pinch salt
°2 large egg yolks
°30 g unsalted butter
°20ml vanilla extract
°250 ml cold heavy cream
Preheat the oven to 180°C.
Line & butter a 23cm springform pan.
In bowl, combine the cookie crumbs and cool melted butter to butter all the crumbs.
Transfer to the pan and press in an even layer on the bottom of the pan using a cup.
In bowl, melt the chocolate with butter in a bain-marie. To mix together.
In large bowl, whisk together sugar, brown sugar, salt, vanilla & eggs for 1 to 2 minutes until the mix is frothy and clear.
Pour the melted chocolate mixture into this final preparation and mix until a consistency is obtained. Then fold in the 4 evenly.
Pour batter over the base in pan and level with a spatula.
Bake for around 40 mins.
Do the toothpick test after 35 minutes (if it comes out dry, the cake is cooked; if it is moist, continue cooking).
Chocolate pudding layer:
In bowl, whisking the sugar, cocoa powder, flour & salt until smooth. Adding egg yolks and a little milk & stir until the mixture form thick, smooth paste.
Add the remaining milk and whisk until smooth.
Pour to a saucepan and cook on heat, 8 to 10 minutes, stir constantly, to mixture begins to bubble and thicken.
Remove the pan from the heat, add the butter and vanilla and stir until the butter is melted and the mixture is smooth.
Pour hot pudding on brownie layer and level top with spatula.
Leaving to cool at room temperature for 1 hour.
Then refrigerate for at least 4 h.
When ready to serving whip very cold cream in bowl until stiff peaks form.
Placing pie on a serving platter.
Spreading whip cream on top of pie & sprinkle with cocoa powder.