This cake, like the sweet Twix couple, combines cookies, caramel and milk chocolate. And his huge bonus is a layer the most delicate chocolate mousse. For shortcakes you need ready-made mix for chocolate muffin. Bake cakes, make between them a layer of mousse and ganache, and on top cover with boiled condensed milk, sprinkle with crushed shortbread cookies and decorate chopsticks twix. Your heart is at gunpoint with every bit of it торта. 
Time: 3 hour. plus time cooling Difficulty: easy Servings: one 2 – 14 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack 468 gr. dry mix for chocolate cake (+ necessary additional ingredients)
- 7 gr. no gelatin flavoring
- 1 tbsp. Sahara
- 4 large egg yolks
- 1 and 3/4 Art. fat cream
- 1 and 3/4 Art. granulated milk chocolate
- 32 standard Twix sticks (16 packs)
- 1 tbsp. boiled condensed milk
- 1 tbsp. crushed shortbread cookies (120 g. cookies)
- Special equipment: detachable mold with a diameter of 22 cm.
Recipes with similar ingredients: cupcake mix, chocolate milk, chocolate chips (granules), condensed milk, cookies shortbread, eggs, cream, gelatin
Recipe preparation:
- Preheat the oven to 175 ° C. Sprinkle the mold culinary spray. Knead the dough from the dry mix according to directions on the packaging and bake in prepared form until a toothpick inserted in the center of the cake will not come out clean, about 35 minutes. Allow to cool for 10 minutes in the mold, then remove the mold and put the cake on the wire rack so that it is completely cool, about 1 час.
- Cut the cake horizontally in half so that you get 2 cakes with a diameter of 22 cm. Put the lower half of a cake back in detachable form and close it. Wrap the other half in plastic film and set aside for a while.
- Meanwhile, make the mousse: put the gelatin in a small bowl. Pour in 1/4 tbsp. warm water and let stand 5 minutes. In a large heat-resistant bowl mounted over a pan with boiling water, beat sugar, yolks and 0.5 tbsp. fat cream (bottom bowls should not touch water). Heat, whisking constantly, until receiving a dense mass of pale yellow, 6-8 minutes. Add gelatin and whisk until it is completely dissolved. Add 1 tbsp. chocolate granules and mix until smooth. Remove the pan from the stove.
- In a large bowl with a mixer, whisk 1 tbsp. At medium speed. fat cream until strong peaks form, 2-3 minutes. Mix in chocolate mixture and pour over the cake in the mold. Put the mousse in refrigerator for 2 hours or leave overnight.
- The remaining 1/4 tbsp. pour cream into a small bowl for microwave and heat, bringing to a boil, for 1.5 minutes. Put the remaining 3/4 tbsp. chocolate granules in heat resistant a medium-sized bowl and fill with hot cream. Let stand 5 minutes, then mix until smooth. Put off 1/4 Art. ganache, and pour the rest on top of the mousse. Flatten with a silicone spatula and put in the refrigerator so that the ganache freezes, for about 15 minutes. Top with a second cake.
- Cut 2.5 cm from each twix stick, then cut cut pieces in half. Remove the cake from the mold and place on stand for cake or dish. If necessary, repeatedly melt the delayed ganache in the microwave for 30 seconds (you need a thick paste-like consistency). Spread the opposite side of long sticks with ganache (2 tbsp. l.) and attach them in a circle to the sides of the cake like a fence. Pour the remaining 2 tbsp. l ganache on Twix sticks on the cake. Refrigerate until ganache hardens, and the sticks do not stick tightly for about 15 minutes.
- Put boiled condensed milk on top of the cake, spread and sprinkle with chopped shortbread cookies. From above lay out the remaining pieces of Twix with a pattern in the form of a target. Put in the refrigerator until ready to serve.
