Description
Indulge in the ultimate decadent dessert with this Chocolate Custard Cake. Featuring a buttery Oreo biscuit base and a silky chocolate custard layer, this treat is perfect for special occasions or simply spoiling yourself. Rich, creamy, and utterly irresistible, it’s a dessert that will have everyone coming back for seconds.
Ingredients
For the Base:
- 200g (7 oz) Oreo cookies
- 60g (4 tbsp) unsalted butter, melted
For the Custard:
- 3 cups full-fat milk
- 2 tsp vanilla extract
- ⅔ cup caster sugar
- 6–7 large egg yolks (120g)
- 5 tbsp (50g) cornflour (cornstarch)
- 200g (7 oz) dark chocolate (70%), finely chopped
Optional Garnishes:
- Chantilly cream
- Fresh berries
- Icing sugar
Instructions
- Prepare the Cake Pan:
- Flip the base of a 20cm (8”) springform pan upside down, grease it with butter, and place a square of baking paper over it.
- Clip the sides of the pan onto the base, leaving the excess paper hanging out.
- Preheat the Oven:
- Preheat your oven to 180°C (350°F) or 160°C (fan-forced).
- Make the Custard:
- Heat the milk, vanilla, and half the sugar in a saucepan over medium-high heat until just before boiling. Stir to dissolve the sugar.
- In a large bowl, whisk the egg yolks, remaining sugar, and cornflour until smooth.
- Gradually whisk the hot milk into the yolk mixture to temper the eggs. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until thickened (about 3–5 minutes).
- Once thick, whisk vigorously for 45 seconds after bubbles appear, then remove from heat.
- Stir the chopped chocolate into the custard until fully melted and smooth. Transfer to a bowl and cover with cling wrap, pressing it onto the surface to prevent a skin from forming.
- Make the Biscuit Base:
- Crush the Oreos in a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Mix the crumbs with the melted butter until the texture resembles wet sand.
- Press the mixture evenly into the prepared pan using the bottom of a flat cup.
- Assemble and Bake:
- Whisk the cooled custard until smooth and pour it over the biscuit base. Smooth the top with a spatula.
- Bake for 60 minutes, rotating the pan after 45 minutes. The custard should still wobble slightly when done.
- Cool and Chill:
- Cool the cake at room temperature for 3 hours, then refrigerate for at least 12 hours to fully set the custard.
- Serve:
- Remove the springform sides and slide the cake off the base using the overhanging baking paper.
- Slice into portions and serve chilled or at room temperature, garnished with Chantilly cream, fresh berries, and a dusting of icing sugar.
Notes
- Use high-quality chocolate (70% cocoa) for the best flavor.
- Stir the custard constantly to prevent lumps or curdling.
- Ensure the cake is fully chilled before slicing for clean portions.
- Store in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International