Chocolate Custard Cake
User Reviews
5
Chocolate Custard Cake
Description
This Chocolate Custard Cake begins with a pressed Oreo cookie crust that sets the stage with its crunchy texture and slight sweetness. The custard layer combines milk, sugar, egg yolks, and cornstarch, slowly cooked to thicken without curdling. Incorporating finely chopped 70% cocoa dark chocolate into the custard enriches the flavor and adds a deep cocoa intensity, contrasting with the sweet crust.
The cake is baked in a springform pan lined with baking paper to allow easy removal. The final texture is a creamy custard firm enough to slice, with a smooth mouthfeel and a robust chocolate presence thanks to the dark chocolate used. The Oreo crust provides a complementary crisp base to the silky custard topping.
For serving, the cake pairs well with lightly sweetened whipped cream and fresh raspberries or strawberries, dusted with icing sugar for a balanced look and taste. The cake is best eaten within 48 hours to enjoy the crust’s crispness before it softens, though it keeps up to five days refrigerated.
Notes emphasize selecting the proper chocolate cocoa content and weighing egg yolks accurately to achieve the right set and flavor in the custard. Variations for the crust include substituting plain chocolate biscuits and adjusting butter if needed.
Ingredients
BASE:
- 200g/ 7oz Oreo cookies (1.5 standard packs, Note 1)
- 60g/ 4 tbsp butter melted, unsalted
CUSTARD:
- 3 cups milk , full fat
- 2 tsp vanilla
- 2/3 cups caster sugar (superfine sugar, sub regular)
- 120g/ 4.2 oz egg ~6 - 7 large eggs, Note 2, yolk
- 5 tbsp (50g) cornstarch or cornflour
- 200g / 7 oz dark chocolate finely chopped (I use Lindt, Note 3, 70% cocoa
FOR SERVING (optional):
- whipping cream sweetened, Chantilly cream
- raspberry or strawberries
- icing sugar for dusting, aka powdered sugar
Instructions
PREPARATION:
- Prepare pan: Flip the base of a 20cm / 8" springform pan upside down – this makes it easier to remove the finished cake without the lip in the way. Grease pan base with butter, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out (ease of removal later).
- Preheat oven to 180°C / 350°F (160°C fan-forced).
CUSTARD:
- Heat the milk, vanilla and about half the sugar in a large saucepan over medium high heat until just before boiling, stirring to dissolve the sugar.
- Yolk mixture: Place egg yolks and remaining sugar in a large bowl and whisk to combine. Add cornflour and whisk until smooth.
- Temper eggs: While whisking the eggs, slowly pour in the hot milk in a thin stream while whisking. Whisk until fully combined.
- Thicken custard: Pour the egg-milk mixture back into the same saucepan. Place over medium low heat, stirring constantly so the base doesn't catch, until it starts to thicken (you will feel it). It should happen within 3 to 5 minutes. If it gets lumpy, remove off heat, whisk vigorously – will become smooth.
- Stir 45 sec after bubbles: When the custard is thickened and steamy, and you see the first big lazy bubbles appear on the base (pause whisking to see), whisk constantly on the stove for a further 45 seconds then remove from stove.
- Add chocolate and stir until fully melted.
- Cool: Transfer into a bowl, immediately cover with cling wrap touching the surface. (You can strain if you're concerned about lumps). Set aside while preparing the base.
BISCUIT BASE:
- Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.
- Press: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).
BAKE:
- Bake 1 hour: Whisk custard until smooth to loosen. Pour onto the base, smooth surface. Bake 60 minutes, rotating the cake pan at the 45 minute mark. It will still be wobbly when you pull it out of the oven.
- Cool for 3 hours on the counter, in the pan. Refrigerate at least 12 hours to allow the custard to fully set.
- Serve: Best to cut when fridge cold and serve at room temp (for creamiest custard!). Remove springform sides and paper, then use paper overhang to slide the cake off the base. Cut like cake and serve! Lovely with dollop of Chantilly cream and a raspberry or strawberry. Dust with icing sugar to make it pretty!
Notes
- Oreo cookies form a crunchy base; alternatively, plain chocolate biscuits can be used with added butter to bind.
- Use 70% cocoa dark chocolate to ensure a firm custard and pronounced chocolate flavor.
- Weigh egg yolks precisely as they are critical to the custard’s setting.
- Best eaten within 48 hours for optimal crust texture; it keeps up to 5 days refrigerated.
- Serving with sweetened whipped cream and berries balances the richness and adds fresh brightness.
User Reviews
Overall Rating
5
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