Method:* Whisk the sugar and egg yolks. Gradually add the cocoa powder, cornstarch, salt, and milk. Cook over medium heat, stirring constantly, until it boils and thickens (like custard). Add the butter and vanilla extract. Let it cool slightly and pour it over the crust. Refrigerate for 2 to 4 hours until firm.
### *For the topping (chocolate ganache and cream):*
– 200 g of dark chocolate (melted with 1/2 cup of heavy cream for the ganache).
– 1 cup of heavy cream (for the filo pastry with 2 tablespoons of icing sugar and a pinch of vanilla extract).
Method:* Pour the hot ganache over the filling until it is completely covered. Let it cool. Sprinkle the whipped cream on top and decorate with chocolate shavings, if desired.
This isn’t a quick dessert (about 1 hour prep time + cooling), but it turns out soft and delicious! If you’d prefer a no-bake or unmodified version (like without eggs), let me know. 😋
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