When it comes to candy bars, those of us with a sweet tooth have a common complaint: they’re simply too small! It’s just so hard break off a couple of pieces and save the rest for later — the whole lot has to go in one. With a faint aftertaste of chocolate lingering in our mouths, we’re admittedly left feeling slightly guilty for the sweet, dark sin we’ve just committed. Thankfully, we’ve come up with a solution to this “problem,” and prepared a cake that’s basically one giant candy bar.
Candy Bar Cake
Equipment
- Springform pan
- Bain-Marie
Ingredients
- 200 g chocolate
- 140 g puffed grain
- 180 ml sweetened condensed milk
- 6 sheets gelatine softened
- 500 g cream cheese
- 2 tbsp vanilla extract
- 600 ml whipping cream
- 6 candy bars of your choice
Instructions
- Melt the chocolate over a bain-marie. Mix the melted chocolate with the puffed grain and spread the mixture on the bottom of a cake springform pan. Refrigerate the base until it has hardened.
- Slowly heat up the condensed milk and dissolve the gelatine into it. Then add the cream cheese, vanilla extract and condensed milk mix to a bowl. Whisk the whipping cream until stiff before folding it into the mixture.
- Add the creamy mixture on top of the hardened base and refrigerate. Once the mixture has set to a mousse, carefully remove the cake from the springform pan.
- Break up the candy bars into large pieces and place them on top of the mousse. To finish, sprinkle more puffed grain between the pieces of candy bar.
VIDEO
If you make this cake, all the candy bars you ate too quickly will soon be a distant memory. Be careful though — an overdose of Candy Bar Cake goodness could now be in the cards. If you happen to overindulge, there’s no need to worry: the “damage” won’t last too long and you’ll soon rediscover your appetite.