Oreo cake

Ingredients for 1 servings:

• 50 g chocolate, dark
• 50 g butter
• 3 eggs
• 100 g sugar
• 120 ml milk
• 3 tbsp cocoa
• 8 g baking powder
• 100 g flour
• 10 Oreo cookies
• 300 ml cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 10 Oreo cookies
• 100 ml cream
• 100 g chocolate, dark
• Oreo cookies
• Berries
• chocolate bar
• flowers, edible
• mint

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

For the base, melt the chocolate and butter in a saucepan over low heat. Meanwhile, beat the egg whites and sugar until fluffy. Then add the melted butter and chocolate to the egg whites. Stir in the egg yolks, milk, and cocoa powder one at a time. Then add the sifted flour and sugar. Finally, crush the Oreo cookies and stir in. Bake the batter in a 20cm cake ring at 180°C (top/bottom heat) on the middle rack for about 25 minutes. After the skewer test is successful, let it cool in the oven. The base will be about 3cm thick. Once cooled, carefully divide it in half. For the Oreo cream filling, whip the cream with the vanilla sugar and cream stiffener until stiff. Finely chop the Oreo cookies and fold into the cream. Spread the cream evenly on the bottom layer. Then place the top layer on top of the cream. Then refrigerate the cake. Once the cake is thoroughly chilled, you can prepare the ganache. To make this, warm the cream and melt the chocolate in it. After letting it cool briefly, spread it evenly over the cooled cake. The cooler the ganache, the easier it is to handle. Finally, decorate as desired. Oreo cookies are ideal, of course, but other sweets or berries, even edible blossoms, flowers, or herbs (e.g., mint) also work great. Chill thoroughly before eating.