Chocolate Custard Cake with Chocolate Cookie Crust
A baked dark chocolate custard on a crisp chocolate cookie crust, served chilled with whipped cream and berries.
Equipment
- 8 inch springform pan
- Parchment paper
- Medium saucepan
- Whisk
- Instant read thermometer
- Food processor
Ingredients
Main Ingredients
- 7 oz chocolate sandwich cookies crushed into fine crumbs, for the crust
- 4 tbsp unsalted butter melted, for the crust
- 3 cup whole milk for the custard
- 2 tsp vanilla extract for the custard
- ⅔ cup superfine sugar regular sugar also works, for the custard
- 7 large egg yolks about 120 g, for the custard
- 5 tbsp cornstarch for the custard
- 7 oz dark chocolate 70 percent cocoa, finely chopped, for the custard
- 1 cup heavy cream for the whipped topping
- 2 tbsp powdered sugar for the whipped topping
- 1 cup fresh raspberries or sliced strawberries, for serving
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Set up. Preheat the oven to 350 degrees F. Butter an 8 inch springform pan and fit a parchment round in the bottom. Press the crust. Blitz the cookies to fine crumbs, mix with the butter, and press into the pan in an even layer. Refrigerate.
- Cook the custard. Whisk milk, vanilla, sugar, cornstarch, and yolks in a saucepan. Heat on medium low, whisking nonstop, 5 to 7 minutes, until thick and 160 degrees F.
- Melt in the chocolate. Remove from heat and whisk in the chocolate until glossy. Rest 10 minutes.
- Bake. Scrape the custard onto the crust. Bake 30 to 35 minutes until the edges are firm and the center still trembles slightly.
- Chill. Cool in the pan 1 hour, then refrigerate at least 1 hour until fully set.
- Finish. Whip the cream with powdered sugar, mound it on top, add berries, and dust with powdered sugar.
Notes
Substitutions: Use semisweet chocolate for a sweeter cake.
Tips: Whisk constantly and chill fully before unmolding.
Storage: Refrigerate for up to 3 days; do not freeze.