Chocolate Custard Cake with Dark Cookie Crust
By Jonah Pike
30 min
Prep
15 min
Cook
45 min
Total
10
Servings
Medium
Level
I bake this chocolate custard cake as a cold dessert that can be cut into slices. This cake has a thick, hard dark cookie-like crust on the bottom and a glossy custard layer made with chopped 70% dark chocolate.
I use a 9-inch springform pan. I press the crumbs flat in the bottom of the pan with the flat side of a measuring cup, extending the pressed crumbs slightly up the sides of the pan. The crust is frozen while you make the filling. Freezing the crust makes the pan cold when you pour the hot custard filling into the pan.
I don't fully boil the milk, I just heat it to a simmer with a few bubbles at the edges. I mix the yolks, sugar, and cornstarch until pale yellow and thick, then add about 1/2 cup of hot milk to the yolks slowly to keep them from cooking in the saucepan.
Cook the custard mixture over medium-low heat, stirring continuously with a silicone spatula on the bottom and sides of the pan until it thickens and begins to bubble. Take the custard off the heat after one minute of gentle bubbling and stir in the chocolate and cold butter. Pour the custard through a strainer into the pie crust and refrigerate, covered with plastic wrap, until chilled.
Why we keep this one around
- It makes 10 slices. You don't need two cakes on the dessert table.
- The thick cookie crust doesn't fall off when you release the springform pan and slice the cake with a knife.
- Dark chocolate and Dutched cocoa powder provide flavor in this recipe for those who prefer chocolate to milk chocolate with a high sugar content.
- The filling is prepared on the stovetop, not in the oven, so the custard filling does not need to be baked.
- Serve chewy chocolate crinkle cookies to guests as an alternative chocolate treat.
- Leftover pizza can be served in portions and stored in airtight containers.
Ingredients
- •2 ½ cups dark chocolate sandwich cookies (finely crushed, filling included, about 300g)
- •6 tbsp unsalted butter (melted, 85g)
- •2 cups whole milk (480ml)
- •1 cup heavy cream (240ml)
- •6 large egg yolks (room temperature)
- •¼ cup cornstarch (30g)
- •¾ cup granulated sugar (150g)
- •2 tbsp Dutch-processed cocoa powder (15g)
- •6 oz 70% dark chocolate (finely chopped, 170g)
- •2 tbsp unsalted butter (cold, 30g)
- •¼ tsp fine sea salt (1.5g)
Instructions
- 1
Pulse the chocolate sandwich cookies in a food processor until they look like fine, dark brown sand. Transfer the crumbs to a bowl and mix in the melted butter with a fork until the mixture resembles wet potting soil.
- 2
Tip the crumb mixture into a 9-inch (23cm) springform pan. Use the flat bottom of a measuring cup to press it firmly across the bottom and slightly up the sides, then freeze the crust while you prepare the filling.
- 3
Whisk the whole milk, heavy cream, and cocoa powder together in a heavy-bottomed saucepan. Heat over medium, whisking occasionally, until the mixture steams and tiny bubbles form around the edges. Do not let it reach a rolling boil.
- 4
Whisk the egg yolks, granulated sugar, and cornstarch in a large heat-proof bowl for about 2 minutes, until pale yellow and thick. Slowly stream half a cup of the hot dairy mixture into the yolks while whisking constantly.
- 5
Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat with a flexible silicone spatula, stirring constantly and scraping the bottom and sides, until the custard thickens substantially and begins to bubble lazily. Let it boil gently for exactly 1 minute, then remove it from the heat.
- 6
Add the chopped dark chocolate, cold butter, and salt to the hot custard. Let it sit for 60 seconds, then whisk gently until smooth and glossy.
- 7
Push the warm custard through a fine-mesh sieve directly over the chilled crust, using a spatula to work it through. Smooth the top, press plastic wrap directly onto the custard surface, and chill in the refrigerator for at least 6 hours until set.
FAQ
Nutrition (per serving)
Calories
485
Reviews
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