Nutritional values

Energy 921.3 kj
Energy 220.0 kcal
Fat 13.0 g
Carb 24.0 g
Protein 1.0 g
Saturated fat 8.0 g
Sugars 16.0 g
OREO Mousse Cake

Ingredients

  • Base:
  • 18 OREO cookies
  • 2 tbsp melted butter
  • Filling:
  • 18 pieces Cadbury Dairy Milk OREO chocolate (approx. one 120 g bar)
  • 250 ml whipped cream (from a can or whisked until firm)

Preparation

  • To start, line a springform cake tin approx. 20 cm in diameter with clingfilm, so that the clingfilm sticks out over the edges.
  • It’s all about the Base:
    Grind up 12 OREO cookies into crumbs and mix with the butter. Press the mixture into the base of the lined tin. Cut the remaining cookies in half with a serrated knife and position them around the edges of the base, flat side down. Put the base in the fridge until you’re ready to add the filling.
  • For the filling:
    Break up 15 squares of Cadbury Dairy Milk OREO chocolate and put them in a medium-sized microwave-safe bowl. Heat the chocolate on the highest setting for approx. 1 minute until it’s completely melted. Leave to cool for 2 minutes, then add 1 cup of cream and whisk together with the melted chocolate until everything is blended. Set aside half a cup of whipped cream for decorating the cake, then mix in the rest and pour it over the base.
  • Decoration:
    Use the remaining whipped cream to decorate the cake. Cut up 3 squares of Cadbury Dairy Milk OREO chocolate into 4 pieces each and place them on top of the whipped cream.
  • Leave to set in the fridge for 1 hour. Est voila! Remove the cake from the tin by lifting up the clingfilm lining (careful now!) before devouring in seconds!