Food || Oreo Cookie TrifleAugust 20, 2013
Ok, so this was an experiment and it was a success. Not because I said so but because everyone around me had seconds and was highly praised. But most importantly the birthday girl thought it was heaven in a dish and this is all that matters. This dangerously decadent and delicious concoction will be a fave of yours if you make it. I grabbed different parts of some of my favorite recipes for the different layers, so it was a no-fail project. Here are the deets-
For this recipe I made one of each of the recipes below (chocolate cake, meringue and chocolate mousse) and then assembled it in layers like this- chocolate cake, meringue mixed with crushed oreos, chocolate mousse and then I would repeat all over again ending with the chocolate mousse and some crushed oreos on top!! DIVINE!!
Chocolate Cake || (its from this recipe here)
Unsalted butter, for pans
2/3 cup all-purpose flour, plus more for pans
2/3 cup sugar, divided
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup safflower oil
1/3 cup warm water
1 teaspoon pure vanilla extract
3 large eggs, room temperature, separated
Preheat oven to 350 degrees. Butter two 10-inch springform pans (or one 10-inch springform pan and one 10-inch round cake pan), and line with parchment. Butter paper; flour paper and pans. Whisk together 1/3 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix oil, water, and vanilla in another bowl.
Beat egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. Gradually add oil mixture, beating until combined. Gradually beat in flour mixture until combined.
Beat egg whites on medium-high speed in another bowl with clean beaters until foamy, gradually adding remaining 1/3 cup sugar, until medium-stiff peaks form. Fold a third of the whites into yolk mixture with a rubber spatula, then gently fold in remaining whites.
Divide batter between pans, and spread evenly with an offset spatula. Bake until cakes are set and spring back when touched, 10 to 12 minutes. Let cool completely in pans on a wire rack. Remove cake from 1 pan (the cake pan, if using), and crumble.
Meringue || (same recipe as above)
4 large egg whites, room temperature
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer, starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. Use immediately.
Chocolate Mousse || (its from this recipe here)
4 large egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
3/4 cup heavy cream
Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature
In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
The easier version of this recipe || I'm a make-it-from-scratch kind of girl but if this seems like too much work you can always use the instant chocolate pudding (instead of the chocolate mousse) and the boxed chocolate cake mix for the cake part and for the meringue section just mix fluff with oreos.
We are still enjoying this decadent dessert!
[all photos by me]