- 60 chocolate wafers
- 4 tablespoons butter, melted
- 1 teaspoon salt
- 1/4 cup coffee
- 1 cup dark brown sugar
- 13 ounces dark chocolate, approximately 70% cacao, chopped into pieces
- 1 cup butter, cubed
- 5 large eggs, separated
- 1 teaspoon vanilla extract
Chocolate Pudding Layer
- 3/4 cup sugar
- 1/2 cup dark cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups whole milk
- 3 tablespoons butter
- 3 ounces dark chocolate, approximately 70% cacao, chopped into pieces
- 2 teaspoons vanilla extract
- 2 cups whipped cream, for topping
- 1 cup chocolate shavings, for topping
- Preheat the oven to 350 degrees.
- Line a 10-inch springform pan with parchment paper.
- Line the edges with aluminum foil, creating a taller cake pan, approximately 8 inches tall.
- Make the crust: In the bowl of a food processor, pulse chocolate wafers until they resemble course sand.
- Add butter and salt and pulse to combine.
- Press into the prepared pan all the way up to nearly the top of the foil and set in the freezer for 15 minutes.
- Bake for 10 minutes and allow to cool for up to 2 hours while you make the cake.
- Make the cake: In a small saucepan, combine coffee and brown sugar and heat on medium-low until melted.
- In a medium bowl, combine chocolate and butter.
- Pour sugar mixture over chocolate and stir until smooth and completely melted.
- Add egg yolks and vanilla and allow to cool completely.
- In another bowl, whisk egg whites until stiff, and slowly incorporate into melted chocolate mixture.
- Carefully pour into prepared and cooled cookie crust, and bake until cake is barely set, approximately 30 to 35 minutes.
- Remove from oven and allow cake to cool completely.
- Set in refrigerator to cool for up to 3 hours.
Chocolate Pudding Layer
- Make the chocolate pudding: In a medium saucepan, combine sugar, cocoa powder, cornstarch and salt.
- Add egg yolks and whisk until combined.
- Slowly add in whole milk and bring mixture to a boil, stirring constantly to prevent burning.
- Remove from heat and transfer to a large bowl.
- Stir in butter, dark chocolate and vanilla and stir to combine.
- Allow to cool and set in the refrigerator for up to 3 hours.
- Assemble the pie: Remove cake from fridge and top with chocolate pudding.
- Top with whipped cream and chocolate shavings.
- Serve immediately. Pie will keep up to 4 days covered in the refrigerator.