Summary

Ingredients

For the ground:

• 30 oreo cookies
• 70 g butter, melted

For the filling:

• 4 egg (s)
• 900 g cream cheese, (double cream settin), or mascarpone
• 150 g powdered suar
• 3 tablespoon baking cocoa
• 300 g dark chocolate, melted
• 1 teaspoon vanilla paste

For the cream:

• 200 ml cream
• 180 g dark chocolate
• 3 tablespoon sugar, depending on your taste

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Instructions

1. First, the oreo soil is prepared. To do this, the oreo biscuits and the filling are finely ground in a food processor, mixed with the melted butter, distributed in a springform pan with a diameter of 24 cm and pressed down well. Put the base in the preheated oven at 175 ° C top and bottom heat for about eight to ten minutes.
2. Melt the dark chocolate over a water bath and then prepare the filling.
3. To do this, first put all of the cream cheese in a bowl and stir until smooth. Then add vanilla paste, powdered sugar and baking cocoa and stir in. The eggs are then gradually stirred into the cheese mixture. Finally, the melted chocolate comes in in a thin stream and is mixed in during the process. Now the mass can be poured onto the oreo base and smoothed out.
4. Place the cake in the preheated oven at 175 ° C top and bottom heat for approx. 60 minutes.
5. After the baking time, let the cake cool down for five minutes. Then the edge of the cake can be loosened. Then the cake should cool completely for about eight hours before being placed on a cake plate. Also like in the fridge.
6. After the cooling time, the ganache is prepared. To do this, the dark chocolate is poured into briefly boiled cream together with the sugar. The whole thing is left to rest for two minutes and then stirred until the cream and chocolate combine. The whole thing is then allowed to cool down.
7. Then put the baking ring around the cake and spread the ganache over the cake and put it in the refrigerator for another hour before it can be cut. You can then decorate according to your taste.