Average Rating: 4.666666TOTAL TIME: Prep: 35 min. + chilling Cook: 20 min. + cooling
YIELD: 16 servings.Ingredients
- 18 Oreo cookies
- 1/3 cup butter, melted
- 6 teaspoons unflavored gelatin, divided
- 3 tablespoons cold water, divided
- 5 ounces bittersweet chocolate, chopped
- 4-1/2 cups heavy whipping cream, divided
- 5 ounces milk chocolate, chopped
- 5 ounces white baking chocolate, chopped
- 2 teaspoons vanilla extract
Instructions
- 1. Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling.
- 2. In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat.
- 3. Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates.
- 4. In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (1/3 of total) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed.
- 5. Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.
Nutrition Facts
1 slice: 467 calories, 39g fat (24g saturated fat), 90mg cholesterol, 112mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 5g protein.
