This Easy Retro Dessert Features a Jaw Dropping Amount of Chocolate

Ingredients

• 20 cream-filled chocolate sandwich cookies (8 ounces; 226g), such as Oreos, roughly broken into pieces
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 5 tablespoons (70g) unsalted butter, melted
• 100g bittersweet chocolate between 64 and 70% cacao (3 1/2 ounces), coarsely chopped (about 2/3 cup)
• 1/4 cup (56g) unsalted butter, cut into 1/2-inch pieces
• 1/4 cup (60ml) vegetable oil
• 2 large eggs, at room temperature
• 100g granulated sugar (3 1/2 ounces; 1/2 cup)
• 2 teaspoons vanilla extract
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 45g all-purpose flour (1 2/3 ounce; 1/3 cup)
• 13g (3 tablespoons) Dutch-process cocoa powder
• 170g bittersweet chocolate between 64 and 70% cacao (6 ounces), chopped (1 cup)
• 23g (2 tablespoons) dark brown sugar
• 1 teaspoon ground instant espresso, optional (see notes)
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream
• 1 cup (240ml) heavy cream
• 3 tablespoons (18g) confectioners' sugar
• 1/2 teaspoon vanilla extract
• Toasted chopped pecans, for garnishing, optional

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