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.