Chocolate Custard Cake
This Chocolate Custard Cake combines rich chocolate flavor with a creamy custard base, featuring an Oreo cookie crust that adds delightful crunch, perfect for gatherings and special occasions.
Ingredients
For the crust
- 200 g Oreo cookies 1.5 standard packs
- 60 g unsalted butter, melted
For the custard
- 3 cups full fat milk
- 2 tsp vanilla extract
- ⅔ cups caster sugar superfine sugar, can substitute regular
- 120 g egg yolks ~6 - 7 large eggs
- 50 g cornflour/cornstarch 5 tbsp
- 200 g 70% cocoa chocolate, finely chopped I use Lindt
To serve
- Chantilly cream
- Raspberry or strawberries
- Icing sugar/powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Prepare a round cake pan by greasing it lightly and lining the bottom with parchment paper.
Custard
- In a saucepan, combine milk, vanilla, sugar, cornflour, and egg yolks.
- Cook over medium heat, whisking continuously until the mixture thickens and starts to bubble.
- Remove from heat and stir in the finely chopped chocolate until melted and smooth. Set aside to cool.
Biscuit Base
- Crush the Oreo cookies into fine crumbs, using a food processor or sealing them in a bag and crushing them with a rolling pin.
- In a bowl, mix the crushed Oreos with the melted butter.
- Press the mixture firmly into the bottom of your prepared cake pan.
Bake
- Pour the chocolate custard over the Oreo base.
- Bake in the preheated oven for about 30-35 minutes or until the custard is set.
- Allow the cake to cool completely before removing it from the pan.
Serving
- Slice the chocolate custard cake into wedges and serve with a dollop of Chantilly cream, fresh raspberries or strawberries on the side, and dust with icing sugar for an elegant touch.
Notes
Ensure you whisk the custard continuously while cooking to avoid lumps. Use high-quality chocolate for the best flavor. Feel free to switch toppings; other berries or nuts can add an interesting twist!