Melt candy bars and add a creamy layer to them
Bursting to the rim with all different kinds of chocolate, this mouth-watering behemoth wouldn't look out of place on any cake buffet. While its design may look rather intricate, preparation only takes a few simple steps. So what are you waiting for? It's time to experience cake heaven!
- 4 sponge bases
- small candy bars (preferably Kinder bars or similar)
- candy eggs
For the ganache:
- 2 lb white chocolate
- 10 fl oz cream
- red food coloring
For the raspberry mousse:
- 8½ oz vanilla pudding
- 7 oz soft butter
- 3½ oz cream cheese
- 2 oz icing sugar
- 7 oz raspberry jelly
1. For the ganache, melt the white chocolate with the cream and divide the mixture up: add one third to a piping bag, while the other two thirds is split between two bowls. Add red food coloring to one of the bowls.
2. Use an electric whisk to mix the ingredients for the raspberry mousse and add it to a piping bag.
3. It's now time to build the cake. melt four small candy bars and spread them onto one of the sponge bases. Next, pipe a white chocolate ganache border onto the sponge base. The raspberry mousse is then piped onto the center of the sponge. Next, place the second sponge base on top and repeat the process: spread melted candy bar, pipe on ganache border, fill center with mousse. Do the same again for the third sponge base. The fourth sponge base acts as the top of the cake.
4. Spread the white ganache from the bowl onto the cake on all sides. Next, pour the pink-colored ganache on top; let some of it drip down the side. You can then decorate the cake with cut up candy bars and eggs.
If you're worried about the calorie intake, just balance it out with some more exercise. No one should miss out on this delectable delight! ;-)
If you liked this delicious dessert, you can find the recipe for the bonus cake here.