Double cake is a new hit in cheesecakes

The double cake tastes like double chocolate bars. Wind Lindgren

The chocolate bars and eggs familiar to everyone are also perfect for baking. Maybe you’ve heard of Kinder Pie or Snickers Cake? Both are delicious, as is this chocolate cake made from Double Chocolate Bars. The bar, glazed with roasted almonds and milk chocolate, turns into a cheesecake this time.

The recipe for a double cake has been circulating on social media for a long time and has garnered praise from home bakers. No wonder. The cake is tasty in its soft chocolateiness and the icing crowns the look.

When baking a double cake, it is good to note that the chocolate cream should be allowed to cool properly before whipping, which is good to take into account in the timing. The cream may well be prepared even in advance in the fridge to wait to make sure it is cold when the actual cake making begins.

Double cake

Base:

200 g Domino biscuits

75 g of melted butter

Filling:

5 dl whipped cream

6 pcs Double Maxi bars

250 g of mascarpone

4 gelatin leaves

drop of boiling water

Frosting:

400 g of milk chocolate

1 dl almond crumbs

3 tablespoons oil

1. Crush the biscuits and mix in the melted butter. Pat the biscuit crumbs tightly on the bottom of a loose bottom pan (diameter 22 cm) lined with parchment paper.

2. Prepare the filling. Pour the cream into a saucepan and chop the chocolate bars. Heat slowly, stirring, until the chocolate bars melt into the cream. Do not let the cream boil. Allow the Double Cream mixture to cool and cool in the refrigerator.

3. Soak the gelatin leaves in cold water. Meanwhile, whisk the cold Double Cream mixture into a foam.

4. In a second bowl, whisk the mascarpone until smooth.

5. Squeeze out the water from the gelatin sheets and dissolve the gelatin sheets in a small drop of boiling water. Drain the gelatin mixture as a thin strip into the mascarpone while stirring well

6. Carefully turn the Double Cream into the mascarpone.

5. Pour the filling over the biscuit base and allow the cake to clot in the refrigerator for at least two hours.

6. Prepare the icing by melting the chocolate. Add the oil and almond crumb to the chocolate melt and stir. Pour the icing over the coagulated cake and refrigerate for a while to harden.

7. Remove from the refrigerator a moment before serving so that the icing is not too hard when cutting the cake. A sharp knife is best for cutting.