Oreo 2 chocolate cake

Name: Oreo 2 chocolate cake
Ingredients: 2 eggs; 120 g milk chocolate; 80 g butter; 80 g sugar; 85 g flour; 50 g ground Oreo cookies; 1 g salt; 1 g baking powder; 150 ml water; 25 g sugar; 5 ml vanilla extract; 200 g cream cheese; 200 g whipping cream; 2-3 tablespoons powdered sugar; 100 g crushed Oreo cookies; 5 g gelatin; 25 ml cold water; 100 ml whipping cream; 50 g chocolate; 15 ml milk; 4 Oreo cookies

Dessert - Oreo 2 chocolate cake by Frusina N. - Recipia

The melted chocolate and butter need to cool before they go into the eggs, and the Oreo 2 chocolate cake gets a dense base with ground Oreo cookies. On top is an airy cream cheese and whipped cream filling, set with gelatin, while the syrup and chocolate decoration make it a good fit for the Easter table. I like it best served cold, when the filling holds its shape. Prep: 35 minutes. Cook: 28 minutes. Rest: 70 minutes. Total time: 133 minutes. Servings: 8. Approximately 630 kcal and 9 g protein per serving.

Ingredients

For the cake

2 eggs
120 g milk chocolate
80 g butter
80 g sugar
85 g flour
50 g ground Oreo cookies
1 g salt
1 g baking powder

For the syrup

150 ml water
25 g sugar
5 ml vanilla extract

For the cream

200 g cream cheese
200 g whipping cream
2-3 tablespoons powdered sugar
100 g crushed Oreo cookies
5 g gelatin
25 ml cold water

For decorating

100 ml whipping cream
50 g chocolate
15 ml milk
4 Oreo cookies

Preparation

1. Heat the oven to 180°C and line a baking pan with parchment paper. 2. Melt 120 g milk chocolate with 80 g butter, then leave the mixture to cool for 10 minutes. 3. Beat 2 eggs with 80 g sugar and 1 g salt. Mix in the cooled chocolate and 50 g ground Oreo cookies, then add 85 g flour mixed with 1 g baking powder. 4. Pour the batter into the pan and bake for 20-25 minutes, until the cake is cooked through in the center. Leave it to cool for 30 minutes. 5. Mix 5 g gelatin with 25 ml cold water and leave for 5 minutes. Heat it just until dissolved, without letting it boil. Beat 200 g whipping cream, add 2-3 tablespoons powdered sugar and 200 g cream cheese that has been beaten separately, then fold in 100 g crushed Oreo cookies. Mix the gelatin with a few tablespoons of the cream, pour it over the rest and stir until smooth. Chill the cream for 10 minutes. 6. Boil 150 ml water with 25 g sugar for 3 minutes, until the sugar dissolves. Add 5 ml vanilla extract and leave the syrup to cool for 15 minutes. 7. Soak the cooled cake with the cooled syrup and spread the cream on top. Beat 100 ml whipping cream. Melt 50 g chocolate with 15 ml milk, then decorate the cake with the chocolate, whipped cream and 4 Oreo cookies.

Notes

For a gluten-free version, replace the flour with 85 g gluten-free flour blend and use certified gluten-free sandwich cookies; the cake contains dairy and eggs. Choose plain, firm cream cheese, not a very soft one, so it doesn't run when you cut the cake. Milk chocolate varies in sweetness, so taste the cream before adding gelatin and use up to 3 tablespoons powdered sugar. I don't rush cooling the cake, since one that's still a little warm will soften the cream when you assemble it. A 20 cm round pan gives you a cake that's tall enough for the cream layer. Serve it with unsweetened coffee, which won't add more sweetness alongside the chocolate and cookies. If you're serving it after lunch, start a few hours ahead so it's well chilled when you cut it. Keep any leftovers covered in the fridge and eat within 3 days.