← Nouns Cooking · American

Ingredients

• 250 g chocolate sandwich biscuits (about 28)
• 70 g Butter, melted
• 115 g Butter
• 115 g dark chocolate, chopped
• 200 g Sugar
• 3 Eggs
• 1 tsp Vanilla extract
• 30 g Plain (all-purpose) flour
• 20 g Cocoa powder
• ¼ tsp Salt
• 500 ml Milk
• 130 g Sugar
• 30 g cornflour (cornstarch)
• 20 g Cocoa powder
• 1 pinch Salt
• 2 egg yolks
• 115 g semi-sweet chocolate, finely chopped
• 1 tsp Vanilla extract
• 360 ml cold double (heavy) cream
• 2 tbsp Icing sugar
• 15 g chocolate shavings, to finish

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Blitz the biscuits to crumbs, mix with the melted butter and press firmly into a 23 cm deep pie dish. Bake for 8 min.
2. For the brownie layer, melt the butter and dark chocolate together over low heat. Off the heat, whisk in the sugar, then the eggs one at a time and the vanilla. Fold in the flour, cocoa and salt.
3. Pour into the crust and bake for 25–30 min, until the top is set but the centre still wobbles slightly. Cool completely on a rack.
4. For the pudding, whisk the sugar, cornflour, cocoa and salt in a saucepan, then whisk in the yolks and milk until smooth. Cook over medium heat, whisking constantly, for 5–7 min, until thick and bubbling. Let it bubble for 1 minute more.
5. Take off the heat and stir in the semi-sweet chocolate and vanilla until melted and glossy. Press cling film onto the surface and let it cool until just warm, then spread over the brownie.
6. Chill the pie for at least 4 hours, until set. Whip the cream with the icing sugar to soft peaks, pile on top and finish with chocolate shavings.

Tips

• Make it a day ahead and add the whipped cream just before serving.
• Wipe the knife clean between slices for neat layers.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jo Cooks Taste of Home