Directions

1. Step

In a pan, combine 90g of water, 50g of rice bran oil (or thick white sesame oil), and 1g of salt. Heat the mixture until well combined. Add 50g of cake flour and 5g of cocoa powder, stirring continuously until smooth. Once incorporated, add 2 large whole eggs, mixing thoroughly until the batter is smooth and glossy.

2. Step

Take the pie crust (11 x 18 cm) and cut it into four equal pieces. Spread the prepared cocoa mixture evenly over the pie crust pieces. Bake them in the oven until cooked through and slightly puffed. Once done, let them cool briefly and then cut each piece in half horizontally.

3. Step

In a saucepan, heat 200g of milk over low heat. Whisk in 1 whole egg, 30g of sugar, and 15g of cake flour. Continue to cook while stirring until the mixture thickens to a creamy consistency. Add 50g of sweet chocolate and stir until melted and smooth. Mix in 100ml of heavy cream and 10g of sugar.

4. Step

Pour the prepared chocolate cream filling into the baked pie crusts with the help of a piping bag or spatula. Allow the filled cakes to cool completely before serving.