OREO WITH CHOCOLATE FILLING RECIPES

Steps:

• Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
• Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
• Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
• To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

Steps:

• Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
• Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
• Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
• While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
• Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
• Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
• Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
• Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!