Ingredients
CRUST:
16 ounces Oreos (about 35-40 cookies)
5 tablespoons unsalted butter, melted
CAKE:
4 tablespoons unsalted butter
6 ounces dark chocolate (60-70%), chopped
2 tablespoons + 1 teaspoon instant espresso powder
1/4 cup Kahlua (or strong coffee at room temperature)
1/4 teaspoon salt
1 tablespoon vanilla extract
6 large eggs, separated, at room temperature
1 cup granulated sugar, divided
CHOCOLATE PUDDING:
3/4 cup granulated sugar
1/2 cup dark unsweetened cocoa powder
1/4 cup corn starch
1/4 teaspoon salt
4 large egg yolks
2 & 1/2 cups milk
3 tablespoons unsalted butter
2 teaspoons vanilla extract
3 ounces dark chocolate (60-70%)
WHIPPED CREAM:
1 & 1/4 cups heavy cream
2 tablespoons granulated sugar
Preparation
CRUST: Preheat oven to 300°. Lightly spray a 9-inch springform pan with nonstick cooking spray.
Grind cookies to a fine crumb. Transfer crumbs to a small bowl. Pour melted butter over crumbs. Mix until combined.
Press crumbs evenly into bottom and up sides of prepared pan. Place in freezer for 10 minutes.
Bake 10 minutes. Cool.
CAKE: Increase oven temperature to 350°.
Melt butter and chocolate. Set aside to cool.
Whisk together espresso powder, Kahlua, salt, and vanilla. Set aside.
Beat egg yolks with 1/2 cup sugar until mixture is light, about 5 minutes. Add chocolate mixture and beat until just combined. Add Kahlua mixture and beat until just combined.
In a separate bowl beat egg whites until foamy. Add remaining sugar. Beat until soft peaks form.
Scoop about 1 cup of egg whites into chocolate mixture. Gently fold in egg whites for about 30 seconds. Repeat with all egg whites. Do not overmix.
Pour batter into crust. Bake 38-42 minutes. Cool. Wrap cake tightly and refrigerate for at least 3 hours.
PUDDING: Whisk together sugar, cocoa powder, corn starch, and salt in a medium saucepan. Add egg yolks and whisk until combined and a thick paste. Slowly pour in milk while whisking constantly.
Place saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 30 seconds. Transfer to a medium bowl.
Add butter, vanilla, and chocolate. Whisk for a few minutes to cool mixture slightly. Let stand at room temp for 15 minutes.
Press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 3 hours.
Stir pudding to loosen it. Pour on top of cake and spread pudding evenly.
Refrigerate at least 30 minutes.
WHIPPED CREAM: Pour cream into chilled metal bowl. Beat with a chilled whisk until soft peaks form. Sprinkle sugar into cream. Continue whisking until stiff peaks form.
Spread whipped cream all the way to the sides on top of pudding layer of cake. Unmold cake and serve immediately.
