1 loaf of plain chocolate cake
15 Oreos (preferably doublestuf white ones)
1 tablespoon butter
100 gm. dark chocolate (70% or higher is preferred)
150 gm. milk chocolate, chopped
300 ml. whipping cream
2 tablespoon icing sugar
2 tablespoon chocolate liquor or Kahlua
20 chocolate coated almonds
4 tablespoon chocolate syrup
Grate 30 gm. of the dark chocolate in a plate and freeze it. Pulverize the Oreos till very finely crumbed. Add the butter, and pat it down in an 8” spring form pie tin. Chill the tin for half an hour. The topping will also need to be chilled after the cream chargers are used.
Heat 100 ml of the whipping cream till very hot and just about boiling in a small pan. Remove from heat and pour over the milk chocolate. Let sit covered for five minutes. Remove cover and using a whisk, stir vigorously to let no lumps form. Pour over the Oreo base evenly and smooth out. Chill for 2 hours. Chop the chocolate sponge roughly, and place over the Oreo base snugly, so that the ganache does not show. Pour the chocolate liquor or Kahlua over the chocolate sponge. Chop and melt the remaining dark chocolate in a microwave for 1-2 minutes in 20 second bursts, stirring after each burst. Once the chocolate is fully melted, remove from the heat and stir till it is smooth. Combine the whipping cream with the icing sugar and add a very small measure of this to the dark chocolate to loosen it out. Once the dark chocolate is loosened enough, pour it in the cream mixture and put it in a whipped cream canister. Charge with one nitrous charger and shake well. When you have removed the cream chargers then you can store in the fridge for 1 hour.
Combine the chocolate syrup with 30 gm. chopped dark chocolate and 2 tablespoon water in a microwave and cook, stirring, after every 30 seconds, for about 2-3 minutes, or till the chocolate syrup is not lumpy. Keep the syrup warm until serving time (its best that the syrup is cooked
right before serving. To serve, remove the pie from the pie tin. This can be easily achieved with a spring form pie tin. Cut it into six to eight pieces. Arrange one piece of the chocolate dessert on a serving dish and
squirt some of the whipped chocolate mousse from the whipped cream dispenser, using the regular nozzle. Then, arrange some chocolate coated almonds on top of that. Sprinkle a few pinches of the grated chocolate on the sides of the plate to give the illusion of chocolate “powder”. Now, pour some of the chocolate syrup on top, and then immediately serve. The pouring of the chocolate syrup can be done right at the table for an extra visual dimension of the dessert.