Oreo chocolate cake without baking

Step-by-step cooking

1. Step 1:

   

   Honestly, cooking will take quite a while, but the result is worth it! I've been cooking for two days. On the first day I made a sponge cake, cheesecake, 2 ganaches - on white and dark chocolate. On the second day I was engaged in assembling and decorating a cake. Let's start with making a chocolate sponge cake. In a saucepan or saucepan with a thick bottom, combine 15 g of cocoa and 100 g of sugar.

2. Step 2:

   

   Pour in 50 ml of water. Add 65 ml of odorless vegetable oil and mix.

3. Step 3:

   

   Put a saucepan (or saucepan) on the stove and bring to a boil over medium heat.

4. Step 4:

   

   In a deep bowl, beat 2 chicken eggs, beat with a mixer or blender with a whisk attachment for 1-2 minutes until fluffy. Try to do it carefully, without creating splashes. Then add 25 g of sugar, continue to beat for 5-7 minutes. The mass should lighten well, become lush and airy.

5. Step 5:

   

   Measure 100 g of flour in a separate container, sift it through a fine sieve beforehand (this will enrich the flour with oxygen and the baking will turn out more magnificent). Add ¼ tsp salt and ¼ tsp baking soda. Add 2 g of baking powder, mix the dry ingredients well.

6. Step 6:

   

   Pour the cooled chocolate mixture into the egg mass in portions, mix.

7. Step 7:

   

   Sift the dry ingredients into the liquid parts, mix well each time.

8. Step 8:

   

   A detachable baking dish with a diameter of 16 cm must be covered with parchment paper. Wrap the bottom of the mold from the outside with foil (so that the biscuit is evenly baked). Pour the prepared dough into the mold and put it in a preheated oven to 175 degrees for 40 – 45 minutes. It may take a little more or less time, you need to navigate by your oven. Check the readiness of the biscuit with a toothpick or a wooden skewer.

9. Step 9:

   

   Then remove the sponge cake from the mold, remove the baking paper, transfer it to the grill and let it cool completely. After the biscuit has cooled down, wrap it in plastic wrap and leave for at least 4 hours.

10. Step 10:

    

    Making cheesecake. In a deep bowl, put 400 g of cottage cheese at room temperature.

11. Step 11:

    

    Pour in 100 g of sugar, mix with a silicone spatula, no need to beat with a mixer.

12. Step 12:

    

    Then add 2 chicken eggs one at a time, mixing the mass well each time. Pour 140 ml of 33% fat cream.

13. Step 13:

    

    Take 70 g of Oreo cookies, remove the white layer and grind into crumbs in a blender.

14. Step 14:

    

    Add the crushed cookies to the cheesecake and mix.

15. Step 15:

    

    Grease a baking dish with a diameter of 16 cm with butter and lay out the future cheesecake. Place a container of water on the bottom of the oven, and put the cheesecake on the middle level at a temperature of 130 degrees for 60 minutes. The middle of the finished cheesecake should vibrate. Cool it in a slightly open oven for two hours. Then let the cheesecake stand at room temperature for one hour. Then put the cheesecake in the refrigerator for about 6 hours.

17. Step 16:

    

    Preparation of the ganache layer. Pour 125 ml of 33% fat cream into a saucepan. Bring the cream to a boil, remove from the stove and add 250 g of white chocolate, mix until smooth. Cover the ganache with a film in contact and refrigerate overnight.

18. Step 17:

    

    The next day, take the ganache out of the refrigerator and beat it with a mixer for 4 minutes. The mass should increase well in volume and become denser. Grind 100 g of Oreo cookies into crumbs and add to the cream, mix.

19. Step 18:

    

    Preparation of chocolate cream. Pour 170 g of 33% fat cream into a saucepan, put it on the stove and heat it to a hot state. Add 200 g of dark chocolate, mix until smooth. Cover the ganache with a film in contact and refrigerate for a few hours.

20. Step 19:

    

    Put 370 g of boiled condensed milk in a deep bowl and beat with a mixer so that there are no lumps. Add 180 g of softened butter, beat with a mixer for another 2-3 minutes.

21. Step 20:

    

    Remove the ganache from the refrigerator, whisk for 3 minutes.

22. Step 21:

    

    Transfer the ganache to the condensed milk with butter and beat until smooth.

23. Step 22:

    

    Cake formation. Cut off the top of the biscuit and divide it into two parts. To do this, make an incision in a circle with a knife, and then use a thread to cut the cakes.

24. Step 23:

    

    Take the first cake and soak it with any syrup. I soaked milk with sugar (to do this, I added 40 g of sugar to 125 ml of milk, put it on fire, brought it to a boil while stirring, cooled it to room temperature).

25. Step 24:

    

    Put a layer of ganache on top and level it with an even layer.

26. Step 25:

    

    Next, put the cheesecake.

27. Step 26:

    

    Then spread the ganache layer again. Cover with a second cake. Soak it as well.

28. Step 27:

    

    Cover the cake with a detachable ring, and lay an acetate film inside. Put the cake in the refrigerator for at least 4 hours.

29. Step 28:

    

    Covering the cake with cream. First, cover the cake with the first layer, which will fasten all the crumbs. Place the cake on the turntable, apply the cream to the height of the cake on the scraper and spread it on the side of the cake. Next, apply the cream on top and smooth it out. Then put the cake in the refrigerator for 60 minutes.

30. Step 29:

    

    Then apply a second layer of cream. Squeeze the cream out of the pastry bag in strips around the circumference on the entire surface of the cake.

31. Step 30:

    

    Place the scraper vertically and level the cream by moving the turntable. Level the top of the cake with a spatula, going beyond it. Next, level the cream again with a scraper. At the end, use a scraper or a spatula to smooth the top from the edge to the center, constantly cleaning the tool from the cream. Place the remaining cream in a pastry bag and, using any nozzle, decorate the cake. I also decorated the top with Oreo cookies.