Over the weekend I had a few of my cousins over for dinner and a chilled out evening, it had been a while since we had done this and the evening turned out to be pleasant. The food menu had been planned in advance so when it came to dessert the delicious White chocolate, Orange and Gulab Jamun Cheesecake was on the menu but I wanted to make something special for my sister-in-law who is expecting. Following some suggestions ,she opted for chocolate and lime but had no idea the treat she was in for. My son is a huge fan of Oreos so when a packet was staring at me and calling me an idea generated in my head to combine a biscuit base and chocolate cake. Honestly it worked an absolute treat it was like an all in one dessert cake, devilish Oreo cookie crust followed by rich chocolate cake soaked with tangy lime syrup and topped with a creamy ganache frosting. Pure chocolate indulgence in every bite what more could you ask for.
Devilish Oreo crust double chocolate and lime dessert cake
Preparation time: 20 minutes
Baking time: 1hr
Cooling time:1-1.5 hours
200g Oreo cookies
50g Melted butter
5 Large eggs
Zest of 3 limes
100g Dark chocolate
285g Caster sugar
285g Flora margarine
255g Self raising flour sifted
55g Good quality cocoa powder sifted
Juice of 3 limes
80g Granulated sugar
150ml Double cream
75g Milk chocolate
75g Dark chocolate
1. In a blender crush Oreo cookies into fine crumbs, transfer into a bowl, pour melted butter and mix until well combined. 2. Grease an 8″ loose bottom cake tin, spread the Oreo cookie mixture into the cake tin and level with back of a spoon or small bowl.
3. Pre heat the oven to 180 degree C or 160 C for fan assisted. Melt chocolate in Bain mare and set aside to cool.
4. In a mixer or by hand cream margarine and sugar until creamy and fluffy, add eggs one by one and beat until combined.
5. Add the milk, lime zest and melted chocolate and mix, fold in the sifted flour and cocoa powder until all combined.
6. Pour the batter into the prepared cake tin and bake in the oven for 1 hour. To check it is baked, an inserted skewer should come out clean.
7. Whilst the cake is baking prepare the lime syrup by heating sugar and lime until sugar is dissolved and mixture is a pouring consistency.This will only take 2-3 minutes not any longer.
8. To make the ganache,break chocolate into small and equal pieces.Bring the double cream to boil, pour over the chocolate. Let is stand for a minute, using a balloon whisk mix the chocolate and cream together until you get a glossy mixture. Set aside in the fridge for 3-4 minutes, remove from fridge, use an electric whisk and whip into a creamy and spreadable frosting.
9. Once the cake is baked, remove from the oven, let it cool in the tin for 5 minutes, if your cake has domed, use a sharp knife and level the top of the cake whilst still in the tin. After leveling the cake, pour half of the lime syrup and let it soak through ( note cake and syrup have to be slightly warm for syrup to soak through).
10. After 10 minutes, remove the loose bottom together with the cake (do not turn upside down), brush the sides of the cake with rest of lime syrup and let the cake cool with the base still intact for 15 minutes.
11. After 15 minutes remove the base of cake tin and transfer cake on to a wire rack to cool completely.
12. Once the cake has completely cooled down, spread the ganache over the top of the cake, I used a fork to create swirls.