Israeli Krembo (Crembo) Cake

Krembo cake is a spinoff on individual Israeli Krembos. Impressive, delicious, and easy to make!

Kosher, Dairy

Preheat oven to 350°F/180°C.
Line the pan with parchment paper and grease it with butter.
In a small saucepan, melt the butter with the chocolate over low heat, occasionally whisking until smooth and melted. Let it cool for a few minutes.
Transfer the chocolate-butter mixture to a large bowl, add sugar and salt, and mix well.
One at a time, add the eggs and vigorously whisk to incorporate after each one is added.
Add flour and mix just until everything is combined.
Spread batter into the prepared pan and flatten the mixture with a spatula. The mixture will be very thick, and that is OK.
Bake for 15 to 20 minutes. The cake should be puffed and beginning to crack at the edges but still soft to the touch (a toothpick stuck in the center comes out with moist chocolate crumbs).
Cool to room temperature.

Place the heavy cream, mixing bowl, and whisk (or beaters) from your kitchen mixer to chill in the freezer for 10 to 15 minutes.
Pour the cream and milk into the mixing bowl.
Add vanilla pudding and powdered sugar.
Start your mixer with a low speed to incorporate all ingredients.
Continue whipping at medium to high speed until soft peaks start to form.
Spread over the cake and refrigerate for 3 to 4 hours.

Place the chocolate into a medium bowl.
Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully. If it boils for even just a few seconds, it will spill out of the pot. When the cream has come to a boil, pour over the chopped chocolate, let it sit for a few minutes, then whisk until smooth and melted.
Spread the ganache over the cream layer and place the cake back in the refrigerator for 2 to 3 hours to set. Another option is to freeze the cake and, when ready to enjoy, let it sit at room temperature for 20 to 30 minutes before slicing.
Keep refrigerated up to five days.