Mississippi cake

1. I grease a round cake tin with a diameter of 23 cm with butter, line the bottom with baking paper and lightly grease it with butter. I finely blend the biscuits, transfer them to a bowl, add the butter and mix with a fork. I press the biscuit mixture into the tin so that it spreads evenly over the bottom and walls. I put the tin in the freezer and chill for 10 minutes. In the meantime, I preheat the oven to 150 °C, take the tin out
from the freezer and bake for 10 minutes. Then let the body cool.
2. I increase the oven temperature to 180 °C to bake the chocolate dough. I prepare a water bath: I place a heatproof bowl over a pot of gently bubbling water so that it does not touch the surface, I break the chocolate into the bowl, add the butter and let it melt, stirring occasionally. In another bowl, I mix 60 ml of lukewarm water with cocoa, salt and vanilla extract and set aside for now. In a food processor or a hand whisk, I beat the egg yolks with the dark sugar until light and fluffy, it takes about 5 minutes. I add the melted chocolate and mix carefully. I pour in the mixture of water, cocoa and vanilla extract, beat briefly until everything is mixed.
3. In another bowl, beat the egg whites until stiff, then gradually add the caster sugar while whisking continuously until stiff, glossy peaks form. Carefully fold it into the yolk-chocolate mixture in portions. Transfer the batter to the cooled biscuit base, spread evenly and bake for 38–42 minutes, until the filling is firm around the edges and still jiggles slightly in the centre. Let cool, then wrap the tin tightly in cling film and chill in the fridge for 3 hours or preferably overnight.
4. Then I cook the pudding. In a saucepan, I mix the sugar, cocoa, starch and salt. I add the egg yolks and mix everything thoroughly – it will become a fairly thick mass. I gradually whisk in the milk. I bring it to a boil over medium heat, stirring constantly, reduce the heat, cook for 30 seconds, remove from the heat and pour into a bowl. I add the butter, chopped chocolate, vanilla extract to the mixture and stir until the chocolate melts. If I feel that the pudding is not completely smooth, I strain it through a fine sieve. I let it cool for 15 minutes, then I cover the bowl with the pudding with cling film so that it touches the surface of the pudding – this will prevent a skin from forming. And I put it in the fridge for at least 3 hours or overnight.
5. I take the cake and pudding out of the fridge, mix the pudding, pour it over the cake, spread it evenly and put the cake in the fridge to cool for 30 minutes.
6. Meanwhile, whip the cream in a bowl until semi-stiff, add the sugar and whip until stiff. Remove the cake from the fridge and spread the whipped cream evenly over it. Carefully remove the cake from the tin and serve.