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–+ servings
Oreo Delight Cake

Oreo Delight Cake

Discover the joy of baking with this Oreo Delight Cake Perfect for every sweet tooth Easy to make and sure to impress at any gathering
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 5 hours
Servings: 8 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 300 g Oreo cookies about 2 standard packs
  • 100 g melted butter
  • 400 g fresh cream cheese like Philadelphia
  • 200 g dark chocolate
  • 100 g sugar
  • 3 eggs

Equipment

  • 20cm (8-inch) springform or cake pan
  • Mixing bowls
  • Rolling pin or food processor
  • Spatula
  • Whisk or electric mixer
  • Bain-marie setup a bowl over a pot of water

Method
 

  1. Preheat your oven to 180°C (350°F) and prepare your cake pan.
  2. Crush the Oreo cookies in a bag using a rolling pin until you have fine crumbs with some small chunks.
  3. Mix the crushed Oreos with the melted butter until sandy and compact.
  4. Press the Oreo mixture into the bottom of the prepared pan to form a solid base.
  5. Melt the dark chocolate gently in a bowl over simmering water, then let it cool slightly.
  6. In a separate bowl, beat the cream cheese and sugar together until smooth and pale.
  7. Add the eggs one at a time to the cream cheese mixture, beating well after each addition.
  8. Fold the cooled chocolate into the cream cheese mixture gently.
  9. Pour the chocolate filling over the prepared Oreo base and spread evenly.
  10. Bake in the preheated oven for 40 minutes until the top is set with a slight jiggle in the center.
  11. Allow the cake to cool completely in the pan on a wire rack, then refrigerate for at least a few hours or ideally overnight before serving.

Nutrition

Calories: 300kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 60mgIron: 1mg

Notes

Save a handful of Oreo crumbs to sprinkle on top after baking for decoration. Allow the melted chocolate to cool slightly before adding to the mixture to avoid cooking the eggs. The cake can be stored in the refrigerator for up to 4 days or frozen for up to a month. Ensure to wrap slices tightly in foil for freezing. For additional flavor, you can add a teaspoon of instant coffee granules to the melted chocolate!
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