Cookies and Cream Chocolate Cake

Preheat oven to 325 F. Set oven rack in the middle. Grease an 8-inch springform pan with butter and line the bottom with foil. Snap the pan closed and wrap another sheet of foil around the outside bottom and up the sides. Set the springform pan in a large roasting pan; set aside.

Put the eggs in a large bowl. Beat the eggs with mixer on high for 5 minutes, or until doubled in volume.

In the meantime, set up a double boiler by placing a large bowl that is safe to use on the stove over a saucepan of boiling water. Add chocolate and butter. Stir frequently with a rubber spatula until melted and smooth.

Remove bowl from the heat. Fold 1/3 of the egg foam into the chocolate mixture. Keep folding until all of the egg has been incorporated and until no streaks appear. Fold in 2 cups crushed Oreos.

Pour the mixture into the springform pan.

Bring a large pot of water to a boil. Set the roasting pan (with the cake pan inside) on the oven rack, and pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan.

Bake for 35 to 40 minutes, or until the edges of the cake have just started to set. Remove pans from oven. Remove cake from water bath and set it on a wire rack to completely cool.

Then cover with foil and refrigerate overnight.

When ready to serve, decorate with the rest of the crushed cookies. Run a knife around the edges of the pan and snap the cake out of the pan. Slice and serve. Refrigerate leftovers.

Inspired by Cook’s Illustrated The Ultimate Flourless Chocolate Cake.