Prep time: 40mn Cook time: 40mn Rest time in the fridge: 1h
Serves 10-12
Ingredients
For the chocolate cake:
225g butter
500g caster sugar
3 eggs
60g unsweetened cocoa powder
6g sea salt
330g double cream
360g flour
1 teaspoon baking powder
Coconut mousse filling
300g mascarpone
170g sweetened condensed milk
100g unsweetened desiccated oconut
Icing
200g dark chocolate (+15g to draw the lines)
300g Nutella (or other chocolate spread)
50g sunflower oil (or other neutral oil
25g unsweetened desiccated coconut
Instructions
Prepare the chocolate cake
Preheat oven to 180°C. Mix the butter, sugar and salt in the bowl of a stand mixer or with a electric hand mixer. Stir the egg (without stopping the mixer), then the flour sifted with the baking powder and cocoa, and finally the cream. Pour this batter into 2 rectangle cake tins (approximately 16x25cm) lined with baking paper.
Bake for 40 minutes at 180°C. Let the cake cool before preparing the filling.
Make the filling and assemble your giant Kinder
In the bowl of a stand mixer or with a electric hand mixer, whip the mascarpone cheese and sweetened condensed milk. When the mix is fluffy, add the grated coconut.
Remove the cakes from their tin. Lay one cake upside down on a cardboard of the same dimension of the tins, and spread all of the coconut filling on it. Place the second cake on top, facing up. Remove the excess of icing on the sides. Let set 1 hour in the refrigerator.
Prepare the chocolate icing
Melt the chocolate in the microwave (500W) or in a double boiler. Add the Nutella and oil to the melted chocolate using a spatula. You should have a very liquid icing.
Put 4 glasses of the same height on a large tray. Place the cake and cardboard on the glasses. Pour ⅔ of the incig in the center of the cake and spread this icing all over the cake and the sides using a spatula. Then pour the remaining icing in center and let it spread. Let set 1h at room temperature.
Decorate your giant Kinder
Complete the giant Kinder by drawing arabesques with melted chocolate and creating a strip of desiccated coconut in the center of the cake.
Keep the cake in the refrigerator and take it out 30 minutes before serving.
Notes
- If you want something even more decadent, prepare a syrup by bringing to a boil 100g sugar and 25cl water until the sugar is fully dissolved. Off the heat, add 2 tablespoons of rum. Soak the cakes with syrup (while they are still warm) in their tin using a brush until they can't absorb anymore. Let the cakes rest in their tin in the refrigerator for 1 hour. - And of course for those who do not like coconut or want to make a giant regular Kinder Délice, just omit the coconut in the mascarpone filling.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/homemade-giant-kinder-delice/