It’s tradition in Holland to make and serve your own birthday cake. Don’t ask me why, I didn’t make the rule! But I can’t say I particularly mind this Dutch tradition, as I love to bake (and eat) cake. For the past few years, I’ve made cakes that say something about me. Year one in Holland was a Boston cream pie, as I was born in Boston. Dutch birthday number two was walnut carrot cupcakes with ginger-cream frosting. I made 50 of these and then biked to work holding them all stacked in one arm. Year two proved me Dutch, bike balancing and all. This year’s cake featured these beautiful babies:
The day after serving this cake to the office, I discovered that chocolate Oreos are supposedly as addictive as cocaine!! Obviously the perfect choice for a no-bake birthday cake ;)
This cake was inspired by the blogging community, a blend of two recipes I’ve stumbled across. These Salted Mexican Chocolate Ganache Tarts from Slim Palate caught my eye, but were slightly too healthy and lacking that birthday pizzaz. Then I came across this No Bake Chocolate Oreo Tart. It literally stopped me in my tracks and made me salivate on my keyboard. And so it was decided – for my birthday I would make a Chocolate Oreo Salted Ganache Tart, a love child of two amazingly delicious looking desserts inspired by the food blogging community.
Put 25 Oreos in a big bowl and crush them up. I used my pestle and managed to smash them up into a coarse meal in under 3 minutes. You could also use a food processor which would very quickly whizz them into crumbs.
Once your Oreo crumbs are ready, melt 2/3 cup butter. In your bowl with the Oreo crumbs, stir in 1/2 cup of the melted butter and mix well.Now it’s time to transfer your Oreo base into a pan. If you have fluted tart pan, you can use this and your tart will look all fancy and pretty. I however used a regular casserole dish lined with wax paper and this worked just fine ;) Pat the Oreo base into the bottom of the pan. Then, drizzle your remaining 1/3 cup butter on top. Place the whole dish in the fridge for two hours so the crust can firm.
Once your crust is chilled, it’s time to make your filling!In a large sauce pan, melt 1/3 cup butter and 1 1/2 cup crème fraîche. Once melted, slowly stir in 1/3 cup coconut milk. Keep stirring until your mixture comes to a slow bubble. Reduce to a simmer and then mix in your chocolate. I used two bars of milk chocolate and one bar of dark.Once the chocolate is melted, it is time to pour it on top of your Oreo crust.
Now it’s time to decorate! I added a few remaining Oreos to the top, along with some crushed chocolate.You will be left with a dreamy, silky, chocolate heaven.
Mmmmm. Top it off with a sprinkle of sea salt and then pop it in the fridge over night to cool. 30 minutes before serving, I popped my tart in the freezer. It got just hard enough so I could slip it out of the dish and cut it up into 35 individual pieces with a big knife. I let it sit again for 10 minutes and then served it. It was by far one of the best chocolate desserts I have ever tasted.Bon appetit!!