Ingredients (for 2 cookies, each baked in a 20 cm/8-inch pan):
For the cookies:
300 g (10.5 oz) dark chocolate, broken into squares
200 g (7 oz) butter
½ cup (70 g/2.5 oz) cocoa powder
4 medium or large eggs
2 cups (400 g/14 oz) sugar
¾ cup (105 g/3.7 oz) flour
½ tsp baking powder
Pinch of salt
For the vanilla cream filling:
2 cartons (500 ml/2 cups) heavy whipping cream, 32–38% fat
2 packages (160 g/5.6 oz) instant vanilla pudding powder
¼ cup (60 ml/2 fl oz) milk, fat content of choice
½ cup (100 g/3.5 oz) chocolate chips
Optional garnish: a handful of chocolate chips
Instruction:
Preheat the oven to 180°C (355°F) on a convection setting if possible. Line two baking pans with parchment paper.
In a heatproof bowl, melt the chocolate and butter gradually, either in the microwave or over a double boiler, stirring until smooth. Mix in the cocoa powder and let cool for about 5 minutes.
In a stand mixer, whisk the eggs and sugar on medium-high speed for about a minute, until pale and slightly foamy. Reduce the speed, add the chocolate mixture and blend until incorporated. Add the flour, baking powder and salt, mixing only until combined. Do not overmix. Divide the batter evenly between the two pans.
Bake for 25–27 minutes, until the tops crack and look set but the centers remain slightly soft. Remove from the oven and let cool completely.
For the filling, place the cream, pudding powder and milk in the mixer bowl. Beat on high speed for 2–3 minutes, until firm. Reduce speed, add the chocolate chips and mix until evenly distributed.
To assemble, remove the cookies from their pans. Place one cookie on a serving tray, spread the cream filling evenly over it, then top with the second cookie. Garnish with chocolate chips if desired. Chill for about 30 minutes in the refrigerator or freezer before serving.