- 1 egg yolk
- 120g sugar (½ cup + 1 tbsp)
- 90g cornstarch (¾ cup)
- 500ml milk (2 cups)
- 100g dark chocolate, chopped
- 1 tsp vanilla extract
- 1 tbsp butter
- Ladyfingers or plain sponge cake slices for the base
- Optional: Chocolate shavings for topping
Prepare the Base
Line a square or rectangular springform pan with ladyfingers or a thin sponge layer.
Make the Cream Filling
In a pot, whisk egg yolk, sugar, cornstarch, and cold milk until smooth. Place on medium heat and cook, stirring constantly, until thickened (like pudding). Turn off heat.
Add Flavor
Stir in chopped chocolate, butter, and vanilla extract until fully melted and creamy.
Assemble
Pour the warm chocolate cream over the ladyfinger base and smooth out the top
Chill
Refrigerate for at least 4 hours or until fully set
Garnish & Slice
Top with chocolate shavings, slice into neat squares, and serve chilled.
Storage
Keeps well in the fridge for up to 4 days. Perfect for make-ahead desserts or entertaining
