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Current Position:Home » News » Recipes & Cooking » Recipes Courses » Bread » Topic

Cookies 'n cream cake

Zoom in font  Zoom out font Published: 2013-09-25  Origin: taste.com  Views: 139
Core Tip: This is bound to be a hit with the family: it looks like an Oreo and is chock-full of fun!
cake

Ingredients


• 500g (18cm round) bought mud cake
• 200g dark cooking chocolate, finely chopped
• 250ml (1 cup) thickened cream
• 1L cookies and cream ice-cream
• 150g Oreo Classic biscuits, coarsely chopped

Method

1. Use a large serrated knife to cut icing from the top of the cake. Discard the icing. Cut the cake in half horizontally.

2. Place 1 cake layer in a 20cm (base measurement) springform pan. Use your hands to press to evenly cover the base of the pan.

3. Heat the chocolate and cream in a microwave-safe bowl on high, stirring every minute, until chocolate melts and the ganache is smooth. Spoon 1/2 cup of ganache over the top of the cake in the pan. Place in the freezer for 1 hour or until firm. Place remaining ganache in a bowl. Cover with plastic wrap.

4. Meanwhile, spoon the ice-cream into a bowl and use the spoon to break up slightly. Set aside for 15-20 minutes to soften slightly.

5. Spoon the ice-cream into the pan. Use the back of the spoon to smooth the surface. Cover with plastic wrap and place in the freezer for 2 hours or until firm.

6. Spoon 1/2 cup of remaining ganache over the ice-cream (if the ganache has set, microwave for 10-20 seconds on high, stir until smooth, then cool slightly before spooning over the ice-cream). Place the cake in the freezer for 2 hours or until firm. Top with the remaining cake and use your hands to press down gently. Cover and place in the freezer for 8 hours or overnight until firm.

7. Use a balloon whisk to whisk the remaining ganache until it thickens. Place a hot cloth around the side of the pan to help release the cake. Place the cake on a plate. Spread the whipped ganache over the top of the cake. Top with the biscuit.

 
keywords: Oreo Cookies cream cake
 
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