Ingredients

• 10 graham crackers, crushed

• ¾ cup granulated sugar, divided (162 g)

• 3 tablespoons granulated sugar,

• ⅓ cup cocoa powder, plus 4 tablespoons cocoa powder, divided (70 g)

• 14 tablespoons unsalted butter, 1 3/4 sticks, melted, divided

• 4 large eggs

• 1 teaspoon vanilla extract

• ½ cup all-purpose flour(60 g)

• 2 cups whole milk(480 ml)

• ½ teaspoon cream of tartar

• 1 ½ cups heavy cream(360 ml)

• 2 tablespoons powdered sugar

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Cooking Directions

• Preheat oven to 350˚F (180˚C). Line an 8-inch (20-cm) square baking pan with parchment paper.

• In a large bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, 2 tablespoons of cocoa powder, and 6 tablespoons of melted butter until fully incorporated and mixture looks rich and chocolaty.

• Transfer the mixture to the baking pan and pack down to fill the bottom of the pan.

• Bake for 10 minutes, then let cool.

• Reduce the oven temperature to 325˚F (160˚C).

• Separate the eggs into two large bowls.

• Add the remaining ¾ cup (150 g) of granulated sugar to the egg yolks and whisk until pale yellow.

• Add the remaining 8 tablespoons of melted butter and the vanilla, and mix until fully incorporated.

• Sift in the flour and ⅓ cup (40 g) of cocoa powder, and mix thoroughly.

• Slowly add the milk, stirring continuously, until a very wet batter forms.

• Beat the egg whites with a hand mixer until frothy. Add the cream of tartar and continue beating until medium peaks form. Whisk a third of the egg whites into the egg yolk batter, then gently fold in the remaining egg whites with a rubber spatula.

• Pour the batter over the graham cracker crust and bake for 40 minutes, or until the edges are set and the center jiggles slightly. Let cool for at least 1 hour.

• In a large bowl, whip the heavy cream until soft peaks form and the cream has doubled in volume.

• Sift in the remaining 2 tablespoons of cocoa powder and the powdered sugar and fold with a rubber spatula to incorporate.

• Invert the cooled cake onto a cutting board. Remove the parchment paper and flip the cake again so the graham cracker crust is on the bottom.

• Spread the chocolate whipped cream onto the cake.

• Slice and serve.

• Enjoy!