Chocolate cake with Twix bars

Name: Chocolate cake with Twix bars
Ingredients: 5 eggs; 7 tablespoons sugar; 1 pinch salt; 4 heaped tablespoons starch; 2 heaped tablespoons flour; 5 g baking powder; 2 and a half tablespoons cocoa; 4 tablespoons oil; 150 g butter; 75 g icing sugar; 100 g milk chocolate; 6 Twix bars; 100 g milk chocolate; 1 tablespoon butter; 25 g sour cream with at least 20% fat

Dessert - Chocolate cake with Twix bars by Elena J. - Recipia

Chocolate cake with Twix bars is served cold, cut into cubes, with two fluffy layers and a cream filling studded with pieces of bar. The chocolate glaze sets in the fridge, while the filling and pieces of caramel and biscuit stay in the middle. I cut the Twix into small pieces so they don’t catch on the cream when I slice it. Preparation: 40 minutes. Cooking: 38 minutes. Resting: 150 minutes. Total time: 228 minutes. Servings: 16. Approximately 390 kcal and 5 g protein per serving.

Ingredients

For the cake layers

5 eggs
7 tablespoons sugar
1 pinch salt
4 heaped tablespoons starch
2 heaped tablespoons flour
5 g baking powder
2 and a half tablespoons cocoa
4 tablespoons oil

For the cream

150 g butter
75 g icing sugar
100 g milk chocolate
6 Twix bars

For the glaze

100 g milk chocolate
1 tablespoon butter
25 g sour cream with at least 20% fat

Preparation

1. Beat the eggs with the sugar and salt on the highest speed for 10 minutes, until the foam doubles in volume. Sift the starch, flour, baking powder and cocoa over the foam, then gently fold them in with a spoon, moving from the bottom up. Add the oil towards the end and divide the mixture into two equal portions. 2. Line an 18 × 23 cm pan with baking paper. Pour one portion of the mixture into the pan and bake the cake layer in an oven preheated to 170°C for 15 minutes, until a toothpick comes out clean. Bake the second portion the same way, then leave the layers to cool for 30 minutes. 3. Take a tablespoon of the 150 g butter and put it in a small saucepan with 100 g milk chocolate. Melt them over a bain-marie for 5 minutes, stirring until smooth, then leave the mixture to cool. 4. Beat the remaining 135 g butter with the icing sugar until fluffy. Add the melted, cooled chocolate, then mix for a few seconds. Cut the Twix bars into small pieces and gently fold them into the cream. 5. Put the first cake layer in the pan, spread the cream evenly over it and place the second layer on top. Press it gently with your palms and chill the cake for 30 minutes. 6. Put 100 g milk chocolate, a tablespoon of butter and a heaped tablespoon of sour cream in a small saucepan. Heat over low heat for 3 minutes, stirring until you have a smooth glaze. Spread the glaze over the cake and chill it for 90 minutes.

Notes

Dark chocolate can replace the milk chocolate in the glaze, in the same quantity, if you prefer a less sweet layer. A simple coffee goes well with a slice; in texture, the cake is reminiscent of a biscuit cake with cream. Keep it covered in the fridge for up to 3 days. Take the pan out 15 minutes before slicing, since the bars harden when cold. Sometimes the caramel pieces catch on the knife; wipe it between slices.