In a saucepan, whisk together the yolk, egg, cornstarch, and cold milk until smooth.
Add sugar, cocoa powder, and milk to the mixture and whisk continuously over medium heat until it thickens.
Remove from heat, add butter and plums, and stir until the butter melts and the mixture is smooth.
Pour the filling over the cookie crust in the pan and spread it evenly.
Chocolate Ganache:
In a microwave or on the stovetop, heat the cream until it’s hot but not boiling.
Pour the hot cream over the dark chocolate and butter in a heatproof bowl. Let it sit for a minute, then stir until smooth.
Assembly:
Pour the chocolate ganache over the cake filling, spreading it evenly.
Refrigerate the cake for a few hours or until it’s set.
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