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Chocolate and Nutella ... here is a homemade Kinder recipe easy to make. Follow the video of Anne-Sophie, best pastry chef M6.
Chocolate cake machine
- 225 g of fresh butter
- 500 g caster sugar
- 330 g whole cream
- 360 g flour
- 60 g unsweetened cocoa powder
- 6 g of fine salt
- 1 sachet of baking powder
- 100 g of sugar
- 24 cl of water
- 4 drops of vanilla extract
Coconut mousse filling
- 300 g of mascarpone
- 170 g sweetened condensed milk
- 100 g grated coconut
- 200 g dark chocolate
- 300 g of Nutella
- 50 g of sunflower oil
- 25 g grated coconut
Prepare the chocolate cake
Preheat the oven to 180 ° C, thermostat 6. Mix the butter, sugar and salt with the food processor. Stir in the egg (without stopping the robot), then sifted flour with the yeast and the cocoa and finally the cream.
Pour this paste into 2 rectangle molds (about 16x25cm) lined with baking paper. Bake for 40 minutes at 180 °. Let the cakes cool before preparing the filling.
Dress up the Giant Coconut Kinder Delight
In the bowl of the food processor or in a bowl with a mixer, beat the mascarpone and sweetened condensed milk. Once the preparation is well ventilated, stir in the grated coconut.
Unmould the 2 cakes. Put one of the cakes upside down on a cardboard cut at the size of the mold then spread it with coconut mousse. Put the 2nd cake on top in the other direction. Smooth excess frosting on the sides. Let take 1 hour in the fridge.
Prepare the syrup
Bring the water and sugar to a boil until the sugar is completely dissolved. Off the heat add the rum (if you add it before it will evaporate when cooked).
Soak the warm cake still in its mold of syrup with a brush until it no longer absorbs. Let the cakes sit in the pan in the refrigerator for 12 hours.
Prepare the frosting
Melt the chocolate in microwave (at 500W) or in a bain-marie. Add Nutella and melted chocolate oil using a spatula. A very liquid glaze is obtained.
Place 4 glasses of the same height on a plate with flanges. Put the cake and its cardboard on top. Come pour the icing on the cake and let it flow. Let it take one hour at room temperature.
Finish the decor of your Kinder Giant Coconut Delight by drawing arabesques with melted chocolate and sprinkling a band of grated coconut in the center of the cake. Keep the cake cool and take it out 30 minutes before tasting.