Nut & caramel chocolate cake

With a cake in the freezer and lollies in the pantry, it takes just minutes to make this decadent dessert.
Preparation Time 10 - 15 minutes

Ingredients (serves 8)
1 x 540g pkt frozen Sara Lee Chocolate Bavarian cake
1 x 300ml ctn thickened cream
1 x 50g bar Whittaker's Peanut Slab Milk Chocolate, coarsely chopped
1 x 50g pkt Werther's Original Classic Cream Candies, coarsely chopped
Woolworths Select Hard Set Chocolate Topping, to serve

Remove the cake from the freezer. Use a balloon whisk or an electric beater to beat the cream in a bowl until firm peaks form. Combine the chocolate and candy in a bowl.
Spread the cream over the top of the cake. Top with the chocolate mixture. Cut into wedges and divide among serving plates. Drizzle over the chocolate topping. Set aside for 5 minutes to set. Serve.

Notes & tips
Don't thaw the cake. It's easier to decorate when frozen and this won't affect the flavour - it will taste like ice-cream cake.

For a change, swap the topping for melted white chocolate in step 2.
Black forest chocolate cake: Omit the Whittaker's Peanut Slab and Werther's Original Classic Cream Candies. In step 2, arrange thawed frozen cherries on top of the cream.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Good Taste - October 2008, Page 58
Recipe by Alison Roberts & Wendy Quisumbing

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