RECIPE

Malta Independent - - CROSSWORD & FUN -

Prep Time 130 Min Cook Time 55 Min Ready in 185 Min Serves 8

Kit Kat cake

In­gre­di­ents 540g pkt choco­late fudge cake mix 3 eggs 125g butter, melted 185ml milk 2 x 200g pkts dark cook­ing choco­late, finely chopped 125ml thick­ened cream 2 x 170g blocks Kit Kat milk choco­late 45g pkt Kit Kat milk choco­late, bro­ken into pieces, halved length­ways 140g mal­te­serse

Di­rec­tions 1. Pre­heat oven to 180C/160C fan forced. Line a 7cm deep, 11 x 21cm loaf pan with bak­ing pa­per. 2. Pre­pare the packet cake fol­low­ing packet di­rec­tions. Pour into the lined pan. Bake for 1 hour to 1 hour 10 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Trans­fer to a wire rack to cool com­pletely. 3. Mean­while, com­bine the choco­late and cream in a heat­proof bowl. Mi­crowave on high, stir­ring ev­ery minute, for 2-3 min­utes or un­til melted and smooth. Set aside for 1 hour, stir­ring oc­ca­sion­ally, un­til a spread­able con­sis­tency. 4. Cut the cake hor­i­zon­tally into three lay­ers. Place 1 cake onto a serv­ing plate and spread with half the frost­ing from the packet. Top with one of the large blocks of kit kat. Spread the re­main­ing frost­ing over the top. Top with an­other cake. Spread the cake with a lit­tle choco­late mix­ture. Top with the re­main­ing large blocks of kit kat . Spread with a lit­tle re­main­ing choco­late mix­ture over the top. Top with the re­main­ing cake. 5. Use a large pal­lete knife to spread a thin layer of choco­late mix­ture over the cake to cover, press­ing ex­tra mix­ture into any gaps be­tween lay­ers. Place in the fridge for 1 hour to chill. Spread the re­main­ing choco­late mix­ture over the cake to cover. Top with the halved Kit Kat and Mal­te­sers to dec­o­rate.

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