| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 2 tablespoons powdered gelatin (two 1/4-ounce packets)
- 1 cup whole milk
- 1 pound bittersweet chocolate, finely chopped
- Nonstick cooking spray
- 45 chocolate sandwich cookies, such as Oreo (about one 18-ounce package)
- 1 stick (8 tablespoons) unsalted butter, softened
- Whipped cream, for serving
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Went together in a snap. It was a big success. Everyone loved it!
So easy, so rich, decadent, creamy, presentation value. This recipe nails it.
This was so easy and so rich, everyone loved it!! Will definitely make
This again !!
I have made this recipe 4 times. its awesome!
I had an issue with one…I don’t know what happened to the chocolate layer maybe someone could help me?
One time when I went to serve the cake the chocolate layer was like jello texture Solid ?
and the other times the chocolate layer was creamer ? what am i doing wrong, please help me
i love this devils cream cake and don’t want to mess it up 🙁
I’ve made this cake several times now and it s always a big hit! I’ve varied it also. I’ve made it with milk chocolate, semi-sweet and dark. I’ve also put canned cherry pie in between the cake and whipped cream. It’s delicious every time.
Love, love, love this pie!!! Soooo easy 🙂
Not sure I can come up with the right/correct word to use for my comment? After a few days of thinking on this I found the right word to express my thoughts = Grandioso is perfect. Just like this pretty pie. I should have paid closer attention to pan size. I have bake a lot so I have many spring form pans. The height is where I had a minor problem. Whipped cream just wasn’t as deep as ONE of my new favorite baker. Wish I lived closer!! I am off not to pick from some of her other biscuit recipe and will be looking forward to purchasing her book. Sincerely, Pat
I just made this for our extended family Christmas gift exchange and the entire thing was gone in a matter of minutes. SO GOOD!
This was sooooo good! It is easy to make & can easily be made at least a couple of days in advance & kept in the refrigerator. It is very smooth tasting. I don’t think the crust has to come up as high in the spring form pan unless you top the filling with quite a bit of whipped cream. With that said, I will cut down on the amt. of crust ingredients the next time because I won’t use as much whipped cream on top.
Is there a way to make this without using a springform pan? I do not have one!