Four-Layer Surprise

cooking.nytimes.com

PrairieCat

subheading: FOR THE PUDDING:

½ cup/65 grams cornstarch

¼ cup/25 grams unsweetened cocoa powder

2 medium to large eggs, lightly beaten

1 cup/200 grams granulated sugar

3 cups/720 milliliters whole milk

1 cup/240 milliliters heavy whipping cream

2 teaspoons vanilla paste or extract

½ teaspoon kosher salt (or ¼ teaspoon coarse kosher salt)

2 ounces/60 grams bittersweet chocolate (about 65 percent cacao), finely chopped

subheading: FOR THE CRUST:

1½ cups/188 grams all-purpose flour

¾ cup/90 grams toasted and finely chopped pecans

¾ cup/173 grams melted unsalted butter

3 tablespoons granulated sugar

1½ teaspoons kosher salt (or ¾ teaspoon coarse kosher salt)

subheading: FOR THE WHIPPED CREAM:

2 cups/480 milliliters heavy whipping cream

¾ cup/95 grams confectioners’ sugar

1 teaspoon vanilla extract

subheading: FOR THE CREAM CHEESE FILLING:

8 ounces/225 grams cream cheese, softened

1 cup/125 grams confectioners’ sugar

subheading: FOR SERVING:

½ cup/60 grams toasted and roughly chopped pecans

Directions at cooking.nytimes.com

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