Blackout Cake

Instructions

1. 1

   Place chocolate in a bowl. Set aside.

2. 2

   In a saucepan off the heat, combine sugar and cornstarch. Add eggs and 125 ml (½ cup) of milk and beat with a whisk until smooth. Stir in remaining milk and cream.

3. 3

   Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 30 seconds. Pour over chocolate. Let melt for 1 minute without stirring. With a whisk, stir thoroughly. Add butter and stir until melted and smooth.

4. 4

   Cover with plastic wrap directly on cream. Let cool and refrigerate for about 3 hours or until completely chilled.