It’s time for festive creations and we are once again invited to the Honest Kitchen with Kenwood. This time, master chef Heidi invited model, influencer, mother and woman who really wears countless hats, Heidi, to the culinary creation. Heidi wanted to learn how to make a cake that caresses our soul and plays with our taste buds.
Heidi confided that she prefers to cuddle with chocolate. “I like to bake, but I prefer to create in the company of my daughters. I prepare simpler recipes with them, such as cookies or muffins. The cake is the one that gives me a bit of a headache when preparing it,” she added.
INGREDIENTS (for cake diameter 21-22 cm):
300 g of cookies filled with chocolate cream
1-2 tablespoons of hazelnut spread
500 g of mascarpone cheese
150 g of sweet cream
150 g of dark chocolate (can be chocolate drops to make the chocolate melt faster and more beautifully – Chocolate drops)
fresh raspberries for decoration
dark cooking chocolate for decoration
fresh mint for decoration
The cream must be well chilled, otherwise we will not be able to whip it.
PROCESS:
1. Put the cookies in a multi-cooker or multifunction attachment and grind them.
2. Add the hazelnut spread, grind into a mass.
3. Line the bottom of the cake mold with the cookie dough.
4. Melt the chocolate in a large Kenwood bowl.
5. Whip the cream in a small bowl, add the mascarpone and melted chocolate.
6. Let’s keep some chocolate because we will decorate the cake, but we can also use some chocolate pralines to make it faster and easier.
7. Spread the cream on the bottom of the cookie.
8. Decorate the cake: grate the dark chocolate with a scraper (make sure the chocolate is well cooled) and sprinkle over the cake. Place the cake in the refrigerator for at least 5 hours.
9. Remove the rim of the cake, decorate with raspberries and chocolate samples/pralines and mint.
Have a good run!
