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Chocolate Decadence

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Chocolate Decadence

Decadence is right! This may just be the most decadent of all Oreo cookie cake recipes. The ganache adds an incredible chocolate pizazz - this cake just can't be beat!

Ingredients
  • 10 Oreos
  • 5 tablespoons butter, melted
  • 12 ounces bittersweet chocolate
  • 1/4 pound butter
  • 3 eggs
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1 10-ounce bag Guittard large semi-sweet chocolate chips
  • 10 ounces frozen rasperries in syrup
  • 1/2 cup chocolate ganache (see below)
  • 2 1/2 teaspoons gelatin
  • 2 tablespoons Chambord
  • 1 2/3 cups cream
  • 1/4 cup sugar
Instructions
  1. Preheat oven to 425F degrees.
     
  2. Throw Oreos into a food processor and grind 'em up.
     
  3. Pour the 5 tablespoons of melted butter into the cookie crumbs and mix until it holds together.
     
  4. Press the mixture into the bottom of a 10-inch spingform pan.
     
  5. Melt the 1/4 pound of butter and chocolate together.
     
  6. Beat the eggs and sugar together until light and fluffy.
     
  7. Stir the flour into the egg mixture until barely mixed.
     
  8. Pour the slightly cooled chocolate mixture in while gently mixing.
     
  9. Fold in the chips.
     
  10. Pour the batter over the crust and bake at 425F degrees for 15 minutes.
     
  11. Defrost and sieve rasperries (be sure to press all the pulp through).
     
  12. Reduce the raspberries to 1/2 cup in saucepan over medium-low heat.
     
  13. While raspberries are reducing, soften gelatin with 3 tablespoons of water.
     
  14. Add the gelatin, ganache (recipe below) and Chambord to the raspberries, cover and place in the refrigerator for 20 minutes.
     
  15. While raspberry mixture is cooling, whip cream with sugar until stiff.
     
  16. Fold in raspberry mixture, cover and leave in refrigerator for about 45 minutes or until firm.
     
  17. Pipe the mousse on the cooled cake in a nice pattern.
     

GANACHE

Ingredients

  • 20 ounces bittersweet chocolate, finely chopped
     
  • 1 3/4 cups cream
     
  • 1/4 cup superfine sugar
     
  • 1 tablespoon Chambord
     

Instructions

  1. Place chocolate in heat-proof bowl.
     
  2. Bring cream and sugar just to boil, mixing to dissolve sugar and pour over chocolate.
     
  3. Let sit for 1 minute.
     
  4. Stir to dissolve (try not to stir in air bubbles).
     
  5. Add Chambord.
     
  6. Cover and let cool for about 1 hour.

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