Cake “Chocolate bar Snickers”

Cake “Snickers Chocolate Bar” – a detailed recipe cooking. Photo of the dish: КэтToych Time: 2 hours. Difficulty: hard Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake

• 350 gr rectangular biscuit cake
• 90 gr. milk chocolate, chop finely
• 180 gr. butter, room temperature
• 3 – 4 tbsp. l milk
• 450 gr powdered sugar
• 3/4 Art. salted roasted peanuts
• 2 tbsp. cream dolce de leche or boiled condensed milk

Chocolate glaze

• 300 gr dark chocolate, chop finely
• 120 gr. cold butter, diced

Recipes with similar ingredients: biscuit, milk, powdered sugar, boiled condensed milk, bitter chocolate, milk chocolate, cream dolce de leche, peanuts

Recipe preparation:

1. Prepare cakes: cut from one short side cake, then cut off the upper rounded part of the cake, in order to make the cupcake flat. Cut the cupcake in two horizontally to make two equal rectangles.
2. Prepare the cream: melt, stirring occasionally, in microwave chocolate. Beat with a cream mixer oil, 3 tbsp. l milk and icing sugar. Add melted chocolate and mix until smooth. If the cream turned out too thick, add another 1 tbsp. l milk.
3. To make a cake: put a thin sheet of cardboard on a baking sheet, then lay out two rectangular cakes. Spread the cut end each cake with a little cream, then combine them together to form a long rectangle.
4. Spread the cakes with cream, 2.5 cm thick, making the edges a little higher than the center. Put the cake in the freezer and refrigerate until until the cream has hardened, approximately 30 minutes.
5. Stir in a bowl of cream dolce de leche with peanuts.
6. Take the cake out of the freezer and spread it flat on top a layer of a mixture of cream Dolce de Leche with peanuts. Put the cake in freezer for another 30 min.
7. Meanwhile, prepare the chocolate icing: melt in microwave the chocolate and butter, then mix until homogeneous consistency.
8. Cover the cake evenly on all sides with chocolate icing. Then put in the freezer for 6 – 8 min. To chocolate cooled a little.
9. Remove the cake from the freezer. Starting on the short side cake, immerse the edge of the scapula in chocolate at an angle and carefully to carry out wavy movements along the entire length of the cake to ripples turned out. Put the cake in the freezer and refrigerate in within 10 minutes