Recipe courtesy of Gesine Bullock-Prado
Devil's Cream Cake
Getting reviews...
- Level: Easy
- Total: 2 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 633
- Total Fat
- 45 g
- Saturated Fat
- 24 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 6 g
- Cholesterol
- 78 mg
- Sodium
- 198 mg
- Level: Easy
- Total: 2 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 633
- Total Fat
- 45 g
- Saturated Fat
- 24 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 6 g
- Cholesterol
- 78 mg
- Sodium
- 198 mg
Ingredients
Directions
Special equipment:
an 8-inch springform pan- Bring the cream, sugar and vanilla to a low boil in a large saucepan.
- Meanwhile, pour the milk into a pie plate or shallow bowl and sprinkle with the gelatin in an even layer. Let sit until the gelatin looks completely damp, like wet sand.
- When the cream just reaches a boil, remove it from the heat and immediately add the chocolate, stirring to mix through. Let sit for a few minutes to melt the chocolate.
- Lightly coat an 8-inch springform pan with nonstick spray. Pulse the cookies in a food processor until very fine, almost powdery. Add the cookie crumbs to a large bowl and mix in the butter with a wooden spoon until the mixture holds together when pinched. Transfer the crust mixture to the prepared springform and pat evenly into the bottom and sides of the pan. Set aside.
- Whisk the hot cream and melted chocolate until smooth. Add the gelatin mixture, stirring well to melt the gelatin. Let cool slightly before pouring the filling through a sieve into the crust. Freeze for at least 2 hours or overnight. (To freeze for more than a day, wrap the entire springform in plastic wrap and then foil, and freeze for up to 1 month.)
- Top with whipped cream before serving.
