Peanuts, caramel and chocolate. I love this trio. And who combines it better than our beloved SNICKERS chocolate bar? But sometimes I find it quite chewy and sticky - especially in summer. So why not conjure up a moist, delicious chocolate snickers cake with it?
TM5 - For 1 tin Ø 18cm
Ingredients for the cake
- 100 g dark chocolate
- 60 g butter
- 300 g sugar
- 4 eggs
- 200 g neutral oil
- 200 g mineral water
- 1 sachet baking powder
- 300 g flour
- 4 tbsp baking cocoa
- 5 Snickers
Ingredients for decorating
- powdered sugar
- Caramel sauce
Mix It
- Preheat oven to 160° top/bottom heat
- Grease the ring mold well and sprinkle with flour
- Break the chocolate into pieces, place in the mixing bowl and chop → 7 sec. | speed 8
- Add the butter in pieces to the mixing bowl and mix until soft → 4min. | 45degrees |Level 1.5
- Add the eggs and sugar to the chocolate mixture in the mixing bowl and beat until smooth → 1min. | speed 5
- Add the oil and mineral water and mix → 20 sec. | Level 3.
- Mass with the spatula down with the spatula.
- Cut the Snickers into pieces
- Add the flour, baking powder, cocoa and Snickers pieces → 20 sec. | level 3
- Everything in the mold
- Place in the oven and bake for 45-50 minutes on the middle shelf (160°).
Pimp It
Dust the cake with powdered sugar and decorate the edges with caramel sauce
