Ingredients
Method
- Flip the base of an 8-inch springform pan upside down, grease lightly, and press on a sheet of baking paper before clipping the sides back on.
- Preheat oven to 350F.
- Blitz the sandwich cookies in a food processor to fine crumbs, mix with melted butter, and press firmly into the prepared pan.
- Heat milk, vanilla, and half the sugar in a large saucepan over medium-high heat until just steaming.
- Whisk the egg yolks and remaining sugar in a large bowl, then blend in the cornstarch until completely smooth.
- Slowly pour the hot dairy mixture into the yolk paste while whisking continuously to temper the eggs.
- Return the entire liquid to the saucepan and stir constantly over medium-low heat for 3 to 5 minutes until it thickens.
- Whisk vigorously for another 45 seconds once lazy bubbles appear, then remove from heat.
- Add the finely chopped dark chocolate and stir until fully melted and glossy.
- Pour the filling over the prepared crumb base and smooth the top evenly.
- Bake for 60 minutes, rotating the pan halfway through, until the center is set but slightly wobbly.
- Cool on the counter for 3 hours, then refrigerate for at least 12 hours before removing the pan sides to serve.
Notes
Always chop your chocolate very finely to ensure it melts instantly into the hot base without forming lumps.
Do not skip the 12-hour chilling period, as the structure needs ample time to fully set before slicing.
Do not skip the 12-hour chilling period, as the structure needs ample time to fully set before slicing.