Decadent layered chocolate dessert (Printer-Friendly)

Rich chocolate layers with fudgy base, creamy pudding, and whipped topping for a luscious finish.

# What You’ll Need:

→ Brownie Base

01 - ½ cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - ½ cup all-purpose flour
06 - ⅓ cup unsweetened cocoa powder
07 - ¼ teaspoon salt

→ Chocolate Pudding Layer

08 - ½ cup granulated sugar
09 - ¼ cup unsweetened cocoa powder
10 - 2 tablespoons cornstarch
11 - ¼ teaspoon salt
12 - 2 cups whole milk
13 - 2 large egg yolks
14 - 2 ounces bittersweet chocolate, chopped
15 - 1 teaspoon vanilla extract

→ Whipped Cream Topping

16 - 1½ cups heavy whipping cream
17 - 2 tablespoons powdered sugar
18 - 1 teaspoon vanilla extract
19 - Chocolate shavings or cocoa powder, for garnish

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9-inch pie dish or springform pan.
02 - Melt butter in a mixing bowl. Whisk in sugar, eggs, and vanilla extract until smooth. Sift in flour, cocoa powder, and salt; stir until just combined.
03 - Spread batter evenly in pan. Bake for 20 to 22 minutes or until a toothpick inserted comes out with moist crumbs. Let cool completely.
04 - In a saucepan, whisk sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5 to 7 minutes.
05 - Beat egg yolks in a small bowl. Slowly whisk a few spoonfuls of hot pudding into yolks to temper, then whisk yolk mixture back into saucepan. Cook 2 to 3 minutes, stirring continuously.
06 - Remove from heat. Stir in chopped bittersweet chocolate and vanilla extract until smooth. Cool for 10 to 15 minutes, stirring occasionally.
07 - Pour pudding over cooled brownie base. Cover with plastic wrap pressed directly onto pudding surface and chill at least 1 hour.
08 - Beat heavy cream, powdered sugar, and vanilla extract in a cold bowl until soft peaks form.
09 - Spread whipped cream over chilled pudding layer. Garnish with chocolate shavings or dust with cocoa powder.
10 - Chill assembled dessert for an additional 30 minutes before slicing and serving.

# Expert Tips:

01 -
  • It's the kind of dessert that looks restaurant-fancy but actually rewards relaxed home cooking—no fancy techniques, just good timing.
  • You can make it the day before and it gets better as the flavors settle, which means less stress when guests arrive.
  • Every layer tastes completely different, so you get three desserts in one slice, and people always ask for seconds.
02 -
  • Never skip tempering the egg yolks—adding them cold straight into hot pudding creates scrambled bits that no amount of whisking fixes, and suddenly your elegant dessert has flecks of cooked egg.
  • The pudding needs to cool slightly before you pour it on the brownie layer, or the residual heat will make the brownie mushy and the layers will blur together instead of staying distinct.
  • Plastic wrap pressed directly onto the pudding surface is non-negotiable if you want smooth, skin-free pudding; aluminum foil sitting on top creates a thick rubbery layer that's weirdly unpleasant.
03 -
  • Use a springform pan instead of a regular pie dish and you can unmold the whole thing for a restaurant-worthy presentation—just run a thin knife around the edge before releasing the sides.
  • If your pudding breaks or gets lumpy, strain it through a fine mesh sieve before pouring; it won't hurt the flavor and you'll get silky texture back.
  • Toast your cocoa powder in a dry skillet for 30 seconds before adding it to the pudding mixture—it deepens the flavor and removes any chalky taste.
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