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.
