Flourless Cheesecake-Filled Chocolate Cake made with OREO Wafers

Flourless Cheesecake-Filled Chocolate Cake made with OREO Wafers

INGREDIENTS

80 servings-1 cake per 2 people, 1/2 cake each


  • Flourless Chocolate Cake
  • 26 fl oz water
  • 2 lb. plus 10 oz. sugar, divided
  • 2 lb. plus 6 oz. bittersweet baking chocolate, finely chopped
  • 2 lb. semi-sweet baking chocolate, finely chopped
  • 4 lb. eggs
  • 3 lb. butter, melted
  • 4 tsp. vanilla

  • Cheesecake
  • 2 lb. plus 6 oz. cream cheese, softened
  • 9 oz. sugar
  • 13 fl oz heavy cream
  • 2 tsp. vanilla
  • 10 oz. whole eggs
  • 1-1/2 oz. egg yolks
  • 40 each OREO Wafers

Nutrition per serving

  • Calories

    880

  • Total fat

    62 g

  • Saturated fat

    35 g

  • Trans fat

    1.5 g

  • Cholesterol

    315 mg

  • Sodium

    480 mg

  • Carbohydrate

    68 g

  • Dietary fiber

    4 g

  • Sugars

    51 g

  • Protein

    12 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    20 %DV

DIRECTIONS

Flourless Chocolate Cake: Bring water and 1 qt. sugar to boil in medium saucepan on medium heat; cook until sugar is dissolved, stirring constantly. Remove from heat. Add chocolates; stir until melted.

Beat eggs and remaining sugar in 6-qt. bowl of mixer fitted with paddle attachment 3 min. or until well blended. Whisk in chocolate mixture, butter and vanilla.

Cheesecake: Beat cream cheese in 6-qt. bowl of mixer fitted with paddle attachment on medium speed 1 min. Add sugar; beat 2 min. or until well blended. Add cream and vanilla; mix well. Gradually add whole eggs and yolks, beating on low speed after each addition just until blended.

Butter 40 each 3-inch cake rings. Place in parchment paper-lined full-sheet pan. Add 2 slightly rounded #20 scoops (about 4.7 oz.) of the chocolate cake batter to each ring. Top each with #20 scoop (about 1.7 oz.) of the cheesecake batter, pressing scoop gently into cake batter so that it rises around the cheesecake batter.

Place full steamtable pan filled with hot water on bottom rack of 325ºF standard oven. Place pan of cheesecakes on top rack. Bake 25 to 30 min. or until cakes start to puff over tops of rings. Cool cakes completely in rings in pan.

Dip paring knife in warm water; run around edge of each cake in cake ring. Carefully remove cake rings. Use spatula to place 1 cake on each cookie. Wrap individually in plastic wrap. Refrigerate until ready to serve.

Tips

Make Ahead

  • Cakes can be baked ahead of time. Cool completely, then remove from rings as directed. Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator overnight, then continue as directed. Refrigerate up to 24 hours before serving.