Directions

1. Step

Combine 120 g of chocolate cookies (whole, not powdered), 15 g of powdered sugar, 15 g of cocoa powder, and 50 g of melted butter. Mix thoroughly and press the mixture into the bottom of a cake mold to create an even base. Set aside or refrigerate while preparing the filling.

2. Step

In a saucepan, whisk together 2 egg yolks, a pinch of vanillin, 100 g of sugar, 500 ml of milk, and 50 g of corn starch. Cook over medium heat, stirring continuously, until the mixture thickens into a smooth custard. Cover the custard with cling film to prevent a skin from forming and refrigerate until chilled.

3. Step

In a mixing bowl, beat 150 g of room-temperature butter until light and fluffy. Gradually incorporate the chilled custard and mix until smooth. Spread the custard mixture evenly over the cookie base.

4. Step

Toast 80 g of walnuts in a dry pan for 2-3 minutes, then chop them into small pieces. Sprinkle the walnuts over the custard layer. Melt 30 g of dark chocolate by placing it in a piping bag (or polymer paper) and immersing it in hot water. Snip the tip and drizzle the melted chocolate over the cake for decoration.