En sjokoholikers drømmedessert
Scroll down the page for a chocoholics dream dessert recipe in english at the bottom of this page. Skal du lage en skikkelig deilig dessert er dette en enkel og vellykket måte å avrunde en middag på. Sjokoladeterte med oreobunn, bløt sjokoladefyll og en anelse kaffe smaker som en drøm. Jeg blander både lys og mørk sjokolade for å skape litt kontrast til den mørke oreobunn og for å få litt rundere sjokolade smak. Kaken kan serveres som den er eller pyntet med bær, nøtter, kakaopulver, moccabønner, hvit sjokolade, sjokoladeegg til påske eller marsipanstjerner til jul.
I tillegg til sjokoladeegg har jeg pyntet terten min med litt hvit sjokolade smeltet i fløte og brukt en trepinne til å marmorere kaken med .
Ingredienser
- Til bunnen:
- 2 pakker oreokjeks, ca. 28 stk
- 6 ss smeltet smør, ca 100 gram
- Sjokoladefyll:
- 3 dl kremfløte
- 1 ts Nescafé espresso Instant pulverkaffe
- 2 ss sukker
- 120 g smør
- 450 g blanding av god lys kokesjokolade og mørk sjokolade
Slik gjør du
- Oreobunn:
- Knus hele oreokjeksen med det hvite fyllet i foodprocessor med hakkekniv til det bare er smuler. Bland kjekssmulene med smeltet smør. Trykk blandingen i bunnen av en kakeform ( 26 cm) og opp langs kanten. Det mest vanlige er å sette formen med oreo i kjøleskapet for å stivne. Jeg foretrekker å steke oreobunnen i ovn i ca 8 - 10 minutter på 180 °C for å få en fastere bunn . Avkjøl kakebunnen i formen..
- Sjokoladefyll:
- Del opp sjokolade i biter. Ha kremfløte, sukker i en kjele. Varm opp til kokepunktet og rør i kaffepulver. Ta kjelen av varmen og ha i sjokoladebiter og smør. La den stå litt så sjokoladen får begynne å smelte . Bruk slikkepott til å røre med, da får man ikke så mye luft inn i sjokoladeblandingen. Rør til alt har smeltet. Avkjøl sjokoladeganache til den er lunken og hell den i den avkjølte oreo bunnen. Sett kaken kjølig minst 4 timer eller over natten.
A chocoholics dream dessert, serves 12 - 16 pieces
Are you planning to make a really delicious dessert? This is a simple and successful way to round off a dinner. This chocolate tart with Oreo crust, soft chocolate filling and a touch of coffee tastes like a dream. I use a blend of milk chocolate and dark chocolate for the filling. The cake can be served as it is or decorated with berries, nuts, cocoa powder, mocha beans, white chocolate, banana or chocolate eggs for Easter
2 packages oreo cookies, ca. 28 pcs
6 tablespoons melted butter, ca 100 grams Chocolate filling
3 dl double cream
1 teaspoon Nescafe espresso (instant coffee)
2 tablespoons sugar
120 g butter
450 g mixture of good milk chocolate and dark chocolate Crust
: Crush all Oreo cookies with the white filling in food processor to fine crumbs. Mix crumbs with melted butter. Press mixture in the bottom of a cake tin (26 cm) and along the edge. The most common is to put the crust in the refrigerator to firm for 1 hour. I bake mine in a heated oven at 180 °C for about 8 minutes until fragrant and firm, and then let it cool completely. Chocolate filling
Divide the chocolate into small pieces. Add cream and sugar in a saucepan. Heat to boiling point and add the coffee. Remove the pan from the heat and add the chocolate and butter. Leave it a bit so the chocolate gets chance to begin to melt. Use spatula to stir with, this way you won´t get so much air into the chocolate mixture. Stir until everything has melted. Cool chocolate ganache until lukewarm and pour it into the cooled Oreo crust. Set cool at least 4 hours or overnight. In addition to chocolate eggs I've decorated my tart with a little bit of white chocolate melted in cream and used a wooden stick to marble the cake with ..
Ingrediens
Oreo crust2 packages oreo cookies, ca. 28 pcs
6 tablespoons melted butter, ca 100 grams Chocolate filling
3 dl double cream
1 teaspoon Nescafe espresso (instant coffee)
2 tablespoons sugar
120 g butter
450 g mixture of good milk chocolate and dark chocolate Crust
: Crush all Oreo cookies with the white filling in food processor to fine crumbs. Mix crumbs with melted butter. Press mixture in the bottom of a cake tin (26 cm) and along the edge. The most common is to put the crust in the refrigerator to firm for 1 hour. I bake mine in a heated oven at 180 °C for about 8 minutes until fragrant and firm, and then let it cool completely. Chocolate filling
Divide the chocolate into small pieces. Add cream and sugar in a saucepan. Heat to boiling point and add the coffee. Remove the pan from the heat and add the chocolate and butter. Leave it a bit so the chocolate gets chance to begin to melt. Use spatula to stir with, this way you won´t get so much air into the chocolate mixture. Stir until everything has melted. Cool chocolate ganache until lukewarm and pour it into the cooled Oreo crust. Set cool at least 4 hours or overnight. In addition to chocolate eggs I've decorated my tart with a little bit of white chocolate melted in cream and used a wooden stick to marble the cake with ..