Preheat oven to 375°F (190°C).
Crust: Combine flour, oats, sugar, and cocoa in food processor. Add butter and combine until mixture resembles coarse meal. Add vanilla and water and process until dough is crumbly. Press crumbles in bottom and up sides of 11” (28 cm) flan pan with removable bottom. Prick with fork. Bake in preheated oven for 15 to 20 minutes or until set. Cool.
Filling: Heat milk in medium saucepan until hot but not boiling. Meanwhile, combine sugar, cocoa, and cornstarch in medium bowl. Add eggs and mix well until incorporated. Slowly pour hot milk into egg mixture, whisking constantly, so as to not cook the eggs. When all the milk is incorporated, return mixture to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens.
Remove from heat and add vanilla and chocolate chips. Stir to melt chocolate. Pour into bowl, cover with plastic wrap directly on surface and refrigerate until chilled, about 2 hours.
Beat whipping cream until soft peaks form. Fold into chilled chocolate mixture.
Assembly: Spread jam in bottom of baked crust. Top with chocolate filling. Garnish with additional whipped cream, cherries and shaved chocolate if desired. Refrigerate 2 hours or until set.
Freezing: not recommended
Shop Ingredients
Directions
Preheat oven to 375°F (190°C).
Crust: Combine flour, oats, sugar, and cocoa in food processor. Add butter and combine until mixture resembles coarse meal. Add vanilla and water and process until dough is crumbly. Press crumbles in bottom and up sides of 11” (28 cm) flan pan with removable bottom. Prick with fork. Bake in preheated oven for 15 to 20 minutes or until set. Cool.
Filling: Heat milk in medium saucepan until hot but not boiling. Meanwhile, combine sugar, cocoa, and cornstarch in medium bowl. Add eggs and mix well until incorporated. Slowly pour hot milk into egg mixture, whisking constantly, so as to not cook the eggs. When all the milk is incorporated, return mixture to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens.
Remove from heat and add vanilla and chocolate chips. Stir to melt chocolate. Pour into bowl, cover with plastic wrap directly on surface and refrigerate until chilled, about 2 hours.
Beat whipping cream until soft peaks form. Fold into chilled chocolate mixture.
Assembly: Spread jam in bottom of baked crust. Top with chocolate filling. Garnish with additional whipped cream, cherries and shaved chocolate if desired. Refrigerate 2 hours or until set.
Freezing: not recommended