Chocolate Custard Cake

Von RecipeTin Eats · 90 Min.

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Zubereitung

1. Preheat the oven to 180°C / 350°F (160°C fan-forced).
2. Flip a 20cm / 8in springform pan base upside down, grease it with butter, press a square of baking paper on it, and clip the sides on so the paper overhangs.
3. Heat the milk, vanilla and about half the sugar in a large saucepan over medium-high heat until just before boiling, stirring to dissolve the sugar.
4. Whisk the egg yolks, remaining sugar and cornflour together in a large bowl until smooth.
5. Whisk the egg yolks while slowly pouring in the hot milk in a thin stream, then whisk until fully combined.
6. Pour the mixture back into the saucepan and stir constantly over medium-low heat until it starts to thicken, about 3 to 5 minutes. If lumpy, take it off the heat and whisk vigorously until smooth.
7. When it is thick and steamy and the first large slow bubbles appear, keep whisking on the stove for 45 more seconds, then remove from the heat.
8. Stir in the chopped chocolate until fully melted, then transfer to a bowl, cover the surface with cling wrap and set aside.
9. Break up the Oreos by hand, blitz in a food processor to fine crumbs, add the melted butter and blitz again until combined.
10. Press the crumbs evenly and firmly into the base of the prepared pan.
11. Whisk the custard until smooth, pour it over the base and smooth the top. Bake for 60 minutes, rotating the pan at the 45-minute mark. It will still wobble when removed.
12. Cool in the pan on the counter for 3 hours, then refrigerate for at least 12 hours until fully set.
13. Remove the sides and paper, slide the cake off the base using the paper overhang, and serve chilled-cut at room temperature.

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