Prep Work

1. Grease your tart pan (or any baking pan you’re using) well with oil or butter.
2. Cover the outside bottom of the pan with aluminum foil to make clean up easy and prevent any batter or biscuit coming out.

I. Biscuit base

1. Preheat oven at 200C / 400F
2. Melt butter on a pan or microwave
3. In a food processor or by hand, crush the biscuits to resemble crumbs.
4. Add butter to the biscuit crumbs and mix well. It should resemble wet sand.
5. Add the biscuit crumbs on the tart pan base and spread it evenly and tightly. Use the base of a cup or ramekin to guide you.
6. Bake @ 200C/400F for 10 minutes. Let it cool completely.

II. Cake Layer

1. Preheat Oven at 160 C / 320 F
2. Add the powdered sugar to yogurt and mix well.
3. Add the baking powder, baking soda to the yogurt (curd); mix well & let it rest for 5 minutes until air bubbles start coming.
4. Add the oil & vanilla to the curd mixture and mix well.
5. Sift together the dry – flour, cocoa powder, salt. Add the mixture to the wet and mix well to avoid lumps.
6. Pour the batter on the biscuit layer. (it should reach less than half of the baking pan) Bake @ 160C / 320F for 20 minutes or until a toothpick inserted in the center comes out clean. (It’ll take lesser time than a regular cake because we’re baking very less batter)
7. Once it has baked, let it cool in the pan completely.

III. Pudding Layer

1. Mix half of the milk with the corn flour
2. Bring remaining milk, cream, butter to a boil on a deep pan.
3. Add the cornstarch & milk mixture to the pan slowly while continuously stirring.
4. Keep stirring till the mixture thickens well enough to coat the back of a spoon.
5. Add in the chopped chocolate, pinch of salt and mix well. There should be no lumps.
6. Add vanilla & mix well.
7. Pour the pudding into the tart pan on top of the cake. (If there are lumps, pass it through a sieve) The mix should reach almost the top of the tart pan.
8. Place in the freezer for 4-8 hours or until the pudding is completely set & hardened

IV. Ganache Layer

1. Bring cream & butter to a boil. Add the cream on chopped chocolate. Let chocolate sit in hot cream for 2 minutes
2. Then gently stir in the chocolate into the cream to get a thick, glossy sauce.
3. Add vanilla & a pinch pf salt & mix.
4. Freeze for 2 hours or until Ganache has set well

V. Chocolate Whipped Cream (optional)

1. (If you’re making in a springform pan, also make a layer of this cream as it takes the dessert up a notch. If you’re making in a tart pan, there wont be a lot of place for the cream so skip it or serve it separately)
2. Whip cream until soft peaks form
3. Melt chocolate and let it cool
4. Add cooled chocolate to the cream and mix.
5. Apply it evenly on top of COOLED and SET ganache layer.
6. Again refrigerate for 30 minutes at least.

VI. Chocolate Shards

1. As the Ganache / Whipped Cream is setting, you can make your Chocolate Shards
2. Melt the chocolate in microwave or over a double boiler.
3. Spread the chocolate on a thin, even layer on one parchment paper.
4. Place the other parchment paper on top of the chocolate.
5. Roll the parchment papers together into a thin log.
6. Let it rest for 10 minutes or freeze for 5 minutes.
7. In a quick motion, un-roll the papers to get Chocolate Shards.
8. Chill until its time to serve.

VII. To SERVE

1. Once the pudding & ganache have had time to set, gently remove the tart pan bottom and place on a serving plate. (If you’re making in a pan with no detachable bottom, you’ll have to manage to cut slices without removing the dessert from the pan.
2. Decorate with Chocolate Shards or strawberries / whipped cream etc.
3. Slice and Serve.

**Keep the dessert chilled at all times until its time to serve.