Ingredients
- 2 cup heavy or whipping cream
- 1/2 cup confectioners’ sugar
- 1/4 cup unsweetened cocoa
- 4 ounce semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup heavy or whipping cream
Preparation
Baking Directions:
1.Whip the cream, confectioners’ sugar and cocoa to the consistency of shaving cream.
2.Break the Double Delight Oreos into halves and quarters and fold them into the whipped cream.
Fill the mixture into a 9-inch springform pan.
Cover with the devil’s food.
Press down to squeeze out any air spaces.
Set in the freezer for four hours or overnight.
3.Put the cake into a preheated, 350F oven for one minute.
Run a knife around the edges, then flip the cake onto a plate or cake circle.
Invert it (cake side down) onto another plate.
Release.
4.Make the Ganache: Put the chocolate in a small bowl.
Over medium heat, bring the cream to a scald.
Pour the cream over the chocolate.
Working from the center out, gently stir with a whisk to melt and bend.
Continue stirring until smooth.
Pour the ganache over the cake so it covers the top and drizzles down the sides in streaks.
Decorate with any remaining ganache.
