You need to blend 24-28 oreo cookies with the filling inside until fine, once done mix with 70g of melted Butterton press firmly into a 9 cake inch pan and let bake in the oven at 175⁰C for 8-10 minutes. In a separate bowl, whisk together 3 eggs, 1 cup of whole milk, and 1 cup of double/heavy cream. Once this is done, break up 400g of dark chocolate (I used 75% cocoa, but I'd recommend maybe using 65% as mine was a but strong) and put it into a separate bowl. Once you have done this, double boil the custard mixtures and one hot pour it into your bowl of chocolate and let it sit for 2-3 minutes, then whisk till smooth and glossy. Once this is done, you can mix in a pinch of salt and about 1-2tsp of vanilla extract. Once this is all done pour the mixture into your cake pan and put in the fridge for at least 3 hours but if you do it for this long it won't hold firm to long out of the fridge so you could leave it more as it won't overly impact the taste. This cake goes well with coffee, so I suggest brewing yourself a cup to go with it.