Step 1: Prepare the Crust
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
Combine graham cracker crumbs, melted butter, and sugar.
Press firmly into the pan and bake for 9–11 minutes. Let cool completely.
Step 2: Bake the Cake Layer
Increase oven temperature to 350°F. Melt chocolate and butter together until smooth.
In another bowl, whisk together water, cocoa powder, salt, and vanilla.
Beat egg yolks with ½ cup sugar until light and fluffy, then mix with the chocolate mixture.
Whip egg whites with remaining sugar to soft peaks and gently fold into the batter.
Pour over the cooled crust and bake 40–45 minutes, until the edges are set and the center slightly jiggles. Cool completely.
Step 3: Make the Pudding
In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.
Gradually whisk in milk, cream, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in butter, chopped chocolate, and vanilla. Cool completely.
Step 4: Assemble
Spread the cooled pudding evenly over the cake layer.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Step 5: Finish & Serve
Whip heavy cream with sugar until soft peaks form.
Spread over the chilled pie and lightly dust with cocoa powder.
Remove the sides of the springform pan, slice, and serve.
Notes
For best flavor, prepare a day in advance.
Make sure each layer is fully cooled before assembling.
Store covered in the refrigerator for up to 4 days.
