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Recipe:Blueberry Oreo Baked Chocolate

By Executive Chef VINAY KUMAR
Last updated on: February 22, 2021 15:25 IST
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Ditch the classic cheesecake for something more oozy and delicious.

This Blueberry Oreo Baked Chocolate Cheesecake by Executive Chef Vinay Kumar, from Novotel Vijayawada Varun, is heaven on a plate.

 

Photograph: Kind courtesy Novotel Vijayawada Varun

Blueberry Oreo Baked Chocolate 

Ingredients

For the baked chocolate layer

  • 450 gm dark chocolate chips, melted
  • 225 gm butter, at room temperature
  • 9 egg whites + 9 egg yolks
  • 82 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
  • 1 vanilla pod or 10 ml/2 tsp vanilla essence
  • Butter for greasing the baking tin

For the Oreo cookie layer

  • 6 egg yolks
  • 100 gm castor sugar
  • 1 vanilla pod or 10 ml vanilla essence
  • 1 l fresh cream, whipped
  • 30 gm gelatin sheets or a gelatin substitute for vegetarians like agar agar
  • 300 vanilla creme Oreo cookies, crushed (a standard 120 gm packet of Oreos has 10 cookies -- 30 packets will be required) 

For the blueberry cream layer

  • 6 egg yolks
  • 100 gm castor sugar
  • 1 l fresh cream, whipped
  • 30 gm gelatin sheets or a gelatin substitute for vegetarians like agar agar
  • 300 ml blueberry puree, cooked (canned puree is available in grocery stores and online. Or substitute with strawberry puree.)

Method

For the baked chocolate layer

  • In a large bowl, mix the egg yolks, softened butter and melted chocolate together.
  • Beat the egg whites. Add the castor sugar gradually and keep beating till you have soft peaks.
    Fold this egg white-sugar mixture gently into the above mixture.
    Pour into a 10-inch square greased baking tin.
    Bake at 180° for 30 minutes.
    Cool and refrigerate in the tin.

For the Oreo cookie layer

  • Mix the egg yolks well. Make a sabayon or a light creamy sauce by warming the whipped egg yolks, castor sugar and vanilla essence over a double boiler.
    Cook till you get a thick, creamy custardy mixture.
    Stir constantly over low heat or it will curdle.
  • Add the bloomed gelatine sheets or the agar agar and mix until it dissolves.
  • Fold in the whipped cream and crushed Oreo cookies.
  • Take out the tin containing the baked chocolate layer that was refrigerated earlier and pour the Oreo cream mixture over it.
    Freeze.

For the blueberry cream layer

  • Make a sabayon or a light creamy sauce by warming whipped egg yolks, castor sugar and vanilla essence over a double boiler.Cook till you get a thick, creamy custardy mixture.
    Stir constantly over low heat or it will curdle.
    Add the bloomed gelatine sheets or agar agar and mix until it dissolves.
  • Fold in the whipped cream and cooked blueberry puree.
  • Take out the baking tin that has the freezing cookie and chocolate layers and pour the blueberry mixture over the Oreo cookies layer and freeze again.
  • After all three layers have set and are chilled de-mould the cake.
    Cut the layers into pastries and garnish with love.

Note: Each sheet of gelatin is about 3 gm. Four sheets of gelatin can be substituted with 2 tsp agar agar.

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Executive Chef VINAY KUMAR
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