Devil's Cream Cake
April 22, 2019
"The DH asked me to save this recipe after he saw it on TV and for me to give it try making it. Times are estimated and does not include freezing time."
- Serving Size: 1 (134.7 g)
- Calories 440.4
- Total Fat - 28.5 g
- Saturated Fat - 13.2 g
- Cholesterol - 73.6 mg
- Sodium - 665.9 mg
- Total Carbohydrate - 33.7 g
- Dietary Fiber - 0.1 g
- Sugars - 14.8 g
- Protein - 12.2 g
- Calcium - 84.5 mg
- Iron - 2.2 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.8 mg
Bring the cream, sugar and vanilla to a low boil in a large saucepan.
Meanwhile pour the milk into a pie plate or shallow bowl and sprinkle with the gelatin in an even layer and let sit until the gelatin looks completely damp, like wet sand.
When the cream just reaches a boil, remove it from the heat and immediately add the chocolate, stirring to mix through and then let sit for a few minutes to melt the chocolate.
Lightly coat an 8 ince springform pan with nonstick spray.
Pulse the cookies in a food processor until very fine, almost powdery and then add the cookie crumbs to a large bowl and mix in the butter with a wooden spoon until the mixture hold together when pinched.
Transfer the crust mixture to the prepared springform and pat even into the bottom and sides of the pan and then set aside.
Whisk the hot cream and melted chocolate until smooth and add the gelatin mixture, stirring well to melt the gelatin and let cool slightly before pouring the filling through a sieve into the crust.
Freeze for at least 2 hours or overnight (to freeze for more than a day, wrap the entire springform in plastic wrap and then foil, and freeze for up to 1 month.
Top with whipped cream before serving.
Tips & Variations
No special items needed.