30 (2 packs) oreo biscuits
75 g butter
500 ml double cream, softly whipped to finish
50 g butter
65 g dark chocolate, chopped
40 ml strong espresso coffee
40 g almond meal
3 egg whites (use the yolks for the custard, below)
100 g golden caster sugar
250 ml milk
50 g golden caster sugar
3 egg yolks
3 tbsp cornflour
50 g dark milk chocolate, chopped
100 ml double cream
- Put the Oreo biscuits (with the filling too) in a food processor and whizz to fine crumbs, then add the butter and whizz again briefly. Press the mixture into the base and up the sides of a 23 cm loose based tart tin (approx. 4cm deep). Freeze while you make the cake mixture.
- Heat the oven to 180C/fan 160C. Melt the butter and chocolate with the coffee, tip it into a bowl and stir in the almonds. Whisk the egg whites to stiff peaks, beat in the sugar in 3 batches and keep whisking until you have a thick glossy meringue. Fold a couple of tbsp of the meringue into the chocolate, and then fold in the rest. Spoon this into the base, level the top and bake for 30 minutes, or until the cake looks set with a slight wobble in the centre. Cool completely then chill.
- Meanwhile, make the chocolate cream, bring the milk to a simmer. Mix the sugar, egg yolks and cornflour to a paste in a bowl and whisk in the milk. Pour the lot back into the cleaned pan and stir it over a low heat until it starts to bubble and get thicker. Keep stirring for about 5 minutes over a low heat to make sure the cornflour flavour tastes cooked. Add the chocolate and cream and stir the lot until the chocolate has melted and the custard is smooth. Pour it into a bowl and put a sheet of clingfilm on the surface of the custard to prevent a skin forming. When the custard is cold, spoon it onto the cake and level the top. Whip the cream and spoon it in billowing piles on top. Chill until you are ready to eat it.