- Sugar : 3 tablespoons
- Eggs yolks : 2
- National Vanilla custard : 3 tablespoons
- Milk : 1 1/4 cup
- Condensed Milk : 2 tablespoons
For Chocolate Glaze
- Cooking Chocolate : 125 gm
- Cream : 1/2 cup
- Butter : 1 tablespoon
- Sponge cake 8 inch : 1
- Filling cream : 1 1/2 cup
- Chocolate sauce : 1 1/2 cup
In a mixing bowl beat sugar with the egg yolk for 3-4 minutes till light and pale in color
Add National Vanilla Custard and beat in to a smooth paste
Bring milk to a full boil in a saucepan.
Add little milk at a time to the egg mixture while whisking constantly to avoid curdling.
Put this mixture back in the saucepan and cook while continuously whisking and bring to boil
Cook for another few minutes it gets to a thick paste like consistency.
Turn the mixture into a clean mixing bowl and beat in the condensed milk, cover and cool.
Refrigerate few hours prior to assemble the pie.
Finely chop chocolate in small pieces and place in a mixing bowl.
Bring cream and butter to gentle boil and pour over chocolate
Keep stirring until the chocolate melts.
Using a serrated knife, cut the sponge cake in half from the length side
Place the cake on the cake rack and place a tray underneath for any drippings
Evenly spread the filling on the bottom half, place the top layer (down side up) and pour the chocolate glaze in the center to cover the edges.
Let the glaze set in the refrigerator for an hour or two.
Slice and enjoy