Chocolate Snickers Cake

Source: Coles Magazine

Serves 16 - prep 30 minutes Cooking 1hour 20 minutes

200 g dark chocolate, coarsely chopped
2 cups (500ml) water
250 g butter, softened
2 1/2 cups (550g) brown sugar, firmly packed
6 Coles Brand Australian Free Range Eggs
2 cups (300g) self-raising flour
1 cup (120g) almond meal
1/2 cup (50g) cocoa powder
300 ml ctn double cream
600 ml ctn thickened cream
4 x 50 g Snickers bars, chopped
1/4 cup (35g) salted roasted peanuts, coarsely chopped

Caramel Sauce
1/2 cup (110g) caster sugar
1/2 cup (125ml) thickened cream

Whipped Cream
250 g milk chocolate, chopped
1/2 cup (125ml) thickened cream

  1. Preheat oven to 160°C. Grease and line two 20cm round cake pans with baking paper. Combine the chocolate and water in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Set aside to cool.
  2. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, almond meal and cocoa in a bowl. Add the flour mixture and the chocolate mixture, in alternating batches, to the butter mixture, stirring with a wooden spoon until just combined. Divide evenly between the prepared pans. Bake for 1 hour and 15 minutes or until a skewer inserted into the centres comes out clean. Set aside for 15 minutes to cool before turning out onto a wire rack to cool completely.
  3. Meanwhile, to make the caramel sauce, place the sugar in a saucepan over medium heat. Cook, stirring with a wooden spoon, for 5-7 minutes or until sugar dissolves. Remove from heat. Slowly pour in the cream. Return to heat and cook, stirring, for 5 minutes or until the sauce boils and thickens. Set aside to cool completely.
  4. To make the whipped chocolate ganache, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 1 hour or until firm. Beat until smooth and creamy.
  5. Use an electric mixer to beat the double cream and thickened cream until firm peaks form. Gently fold in 1/4 cup of the caramel sauce to create a marbled effect.
  6. Use a large serrated knife to split each cake in half horizontally. Place 1 layer of cake on a serving plate. Spoon over 1/3 of the cream mixture. Repeat with the remaining cake and cream mixture, finishing with a layer of cake. Spread the top of the cake with the ganache. Decorate with the Snickers pieces and peanuts. Drizzle with the remaining caramel sauce.

Per serve: 13g Protein - 61g Fat - 78g Carbs - 4g Fibre - 918 Calories

Vic Lic

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