CHOCOLATE CREAM PIE

This rich chocolate cream pie is wrapped in a sweet graham cracker crust and topped with fresh whipped cream and chocolate shavings. This treat is one of our favorite cakes. If you are a chocolate lover, this is your cake!
You’ll love the rich chocolate flavor of this cake with an easy-to-make three-ingredient graham cracker crust. This cake only takes about 15 minutes to prepare and is so easy that even the novice cook can make it.This delicious cake needs to be kept in the fridge for about 24 hours, so you’ll need to plan ahead. If you like the lightness of this cake, you should try my Peanut Butter Cake, my Key Lime Cake, and my Custard Cake.

INGREDIENTS FOR CHOCOLATE CREAM CAKE

For the base you need butter, wholemeal crackers and granulated sugar. For the chocolate cake filling, you will need granulated sugar, cornstarch, salt, milk, cream, bittersweet chocolate chips, semisweet chocolate, egg yolks, vanilla extract, and powdered sugar.

HOW TO MAKE A CHOCOLATE CREAM CAKE?

MAKE THE BUTTER GRAHAM COOKIE CRUST
Start by mixing together the melted butter, graham cracker crumbs, and a few tablespoons of sugar. Press into a 9-inch cake pan and bake in the preheated oven for about 7 to 8 minutes. Then simply remove from the oven and let cool while you prepare the filling. In a small bowl, whisk together 4 egg yolks. Let it rest for a few minutes.Prepare the rich chocolate pudding filling . Meanwhile, in a large pot (at least 2.5 liters), stir together sugar, cornstarch and salt. Now add milk, cream, dark chocolate and dark chocolate. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil.

Cook, stirring constantly, for 1-2 minutes or until mixture thickens.Remove from heat and add 1-2 tablespoons of the chocolate mixture to the egg yolks. Whisk quickly to combine. Repeat several times until the egg mixture is warmed through. Now turn the heat back to medium-low and add the egg and chocolate mixture. This technique is called egg tempering.Continue to simmer for 1-2 minutes, stirring constantly to prevent the filling from burning on the bottom of the pan.

Remove from heat and add the vanilla extract. Pour the chocolate cream filling into the baked cake base and cover with cling film to prevent a skin from forming. Refrigerate overnight or up to 24 hours to set. In a stand mixer fitted with the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form.

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