👩🍳 Instructions:
1. Prepare the base:
- Break the chocolate cookies into chunks or crush them lightly (not too fine).
- Pour 200 ml milk over them and mix gently until the cookies are soft and form a chunky base.
- Press this mixture into the bottom of a cake mold, springform pan, or a deep dish lined with parchment paper. Use a spoon to flatten it evenly.
- Place it in the fridge while preparing the custard.
2. Make the custard filling:
- In a saucepan, whisk together:
- 2 egg yolks
- 100 g sugar
- 60 g cornstarch
- Vanillin (or 1 tsp vanilla extract)
- 500 ml milk
- Cook over medium heat, stirring constantly until it thickens into a smooth custard.
- Once thickened, remove from heat and stir in the butter and chopped walnuts.
- Let it cool slightly, then pour over the cookie base and smooth the top.
- Refrigerate for at least 1 hour or until set.
3. Make the chocolate ganache topping:
- Heat 80 ml cream in a small saucepan or microwave until hot (but not boiling).
- Pour it over the 100 g chopped milk chocolate and let sit for 1 minute, then stir until smooth and glossy.
- Pour the ganache over the set custard layer and spread evenly.
4. Chill & serve:
- Refrigerate the entire cake for at least 2–3 hours, or until firm enough to slice.
- Decorate with extra walnuts, chocolate shavings, or berries if desired.
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