Recipe courtesy of executive pastry chef Laura Beckman of the Black Dog Café and Black Dog Tavern in Vineyard Haven, MA.
- 1 pound 10 ounces high quality chocolate chips (or chopped pieces)
- 2 cups heavy cream (at least 36% butterfat)
- ¼ cup French brandy
- 2 cups Oreo cookies (finely processed in food processor)
- 2 tablespoons butter, melted
- 4 to 8 ounces white chocolate, melted (optional garnish)
- Line a 9” round cake pan with 2 layers of plastic wrap making sure the plastic overlaps the edges of the pan. This is important because once the cake sets up it will be removed from the pan by lifting it out by the plastic.
- Combine cookie crumbs and butter in a small bowl. Press the crumb mixture evenly and well packed into the bottom of the plastic lined pan. Place in freezer for at least 10 minutes.
- Place the chocolate in a medium bowl, preferably stainless steel, and set aside.
- Heat the heavy cream in a saucepan over medium to high heat until it comes to a boil. Remove from heat and pour into the bowl with the chocolate. Whisk for several minutes or until the mixture is completely smooth. Add brandy and whisk to incorporate.
- Remove the pan with the crust from the freezer. Carefully pour the chocolate mixture into the pan. Place in refrigerator and leave overnight. Cake must be completely firm to remove it from the pan.
- To serve, remove cake from pan. Once removed, peel away plastic and place on serving plate. If desired, garnish with melted white chocolate. To slice, use a warm, dry knife. The best way to do this is to rinse knife under hot running water and dry with a towel between each cut.