Chop the 3 ounces of dark chocolate into small pieces.

In a medium saucepan, mix together sugar, cocoa powder, cornstarch, and salt.

Add the egg yolks and whisk just to combine.

Slowly pour in the milk while whisking constantly.

Place the pan over medium heat and bring the mixture to a boil while whisking constantly to prevent burning.

Let it boil for 30 seconds and then immediately transfer to a medium bowl. Add the butter, vanilla extract, and dark chocolate, whisk this until combined.

Continue whisking until the mixture has cooled slightly.

Leave at room temperature for 15 minutes and then place the class piece of plastic wrap directly on the surface of the pudding.

Transfer to the fridge until well chilled, this will take at least 3 hours.

Preheat the oven to 300°.

Spray a 9″springform pan with nonstick cooking spray.

Place the oreo cookies in the food processor, and pulse cookies until they are a fine crumb.

Place the cookie crumbles into a small bowl and add the melted butter. Stir until well combined.

Pour the crumbly cookie crust mixture into the pan and press the crumbs evenly on the side and the bottom of the pan to form the crust. Bring the crust up the sides of the pan, leaving about half an inch from the top of the pan.

Place the cookie crust into the freezer for about 10 minutes.

Once the crust is set in the freezer, remove it from the freezer and place the crust into the oven and bake crust until it’s dry to the touch. This will take about 10 minutes.

While the cookie crust is baking make the flourless chocolate cake layer. Before baking bring the oven to 350°.

Set up a double boiler. Place the butter and chocolate in the double boiler, stir until combined and melted. Remove the bowl with the chocolate mixture from the heat.

In a medium bowl whisk together the espresso powder, coffee, salt, and vanilla.

Separate eggs whites from the egg yolks put the egg whites into a medium-sized bowl and the egg yolks into a small bowl.

In the bowl of a stand mixer (or a large bowl with an electric mixer) beat the eggs yolks and 1/2 cup sugar until light, fluffy and almost doubled in volume.

This will take about 5 minutes.

Slowly add the melted chocolate into the egg and sugar mixture in the stand mixer bowl and stir just until combined. Then add the espresso powder, coffee, salt, and vanilla mixture and mix until just combined. Transfer this mixture into a large mixing bowl, and clean the bowl of the mixer.

Add the egg whites into the stand mixer bowl and whisk until foamy.

Add the remaining half cup of sugar and turn the mixer to high speed and mix until it forms soft peaks.

Fold 1 cup of the egg white mixture into the chocolate mixture using a rubber spatula gently fold them until they are combined. Be careful not to over mix, then add the remaining egg white mixture and fold it until just combined.

Pour the flourless chocolate cake into the cooled cookie crust and placed into the oven, set at 350°.

Bake for 38 to 42 minutes, until the cake is set.

Remove the cake from the oven and allow to cool completely.

While the cake layer is cooling make your whipped cream.

In the bowl whisk the cream until soft peaks.

Sprinkle the sugar into the cream and continue whisking until stiff peaks are formed.

Once the cake is cooled completely and the pudding is set pour the chocolate pudding on top of the cake layer and spread evenly making sure to stay within the cookie crust border. Then add the whipped cream and Place the cake into the refrigerator to set for 30 minutes.

Top with garnishes if desired.