French Silk Slab Pie
2 9-inch cake layers, soft
10 ounces dark chocolate, additional for sprinkles
1 1/3 cups granulated sugar
2 teaspoons vanilla essence
1/2 cup (1 stick) softened unsalted butter
2 1/2 cups heavy cream
1/3 cup powdered sugar
Preheat oven to 350°F and coat half of a sheet pan with nonstick spray. Set aside.
Place the cake layers on a lightly floured work surface and roll out into a rectangle slightly larger than the baking sheet. Place the base in the mold, press into the corners, cut off the excess dough and fold.
Line the base with baking paper and fill with cake weights or dried beans. Bake until lightly golden brown, about 15 to 17 minutes. Remove from the oven and let cool completely before filling.
Melt the chocolate in a microwave-safe container, stirring in 30-second increments, until almost melted. Then stir until completely dissolved. Set aside. Combine sugar and eggs in a medium saucepan. Reduce heat and cook, stirring constantly, until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.
Remove from heat, add melted chocolate and vanilla extract and mix until smooth. Cool, stirring occasionally, until warm.
While the chocolate is cooling, add the butter to the mixing bowl and mix until light and fluffy, 2 to 3 minutes. Gradually pour in the chocolate mixture and beat on high speed until light and fluffy, about 5 minutes. Set aside.
In a separate bowl, beat the cream with an electric mixer until thick. Add the powdered sugar and continue whisking until stiff peaks form.
Stir 1 1/2 cups of the whipped cream into the chocolate mixture, reserving the rest for garnish. Spread chocolate mixture over cooled cake base and chill until set, 1 to 2 hours. Before serving, top with remaining whipped cream and garnish with chocolate shavings if desired. enjoy!