Ingredients
Equipment
Method
- Step 1: Preparation: Briefly roast the ground almonds in a dry pan until fragrant. Let them cool completely. Melt 60g Kinder chocolate for the batter carefully in a water bath and let it cool slightly. Prepare a springform pan (approx. 26 cm diameter) by lining the bottom with parchment paper and greasing the sides well.
- Step 2: The Batter: In a mixing bowl, beat the eggs with salt and sugar for 6-8 minutes until very thick and creamy. Briefly mix in the oil and milk. Sift the flour, baking powder, and cocoa powder into a separate bowl, then sift them into the egg mixture. Gently fold the dry ingredients in until just combined. Finally, carefully fold in the roasted almonds and melted Kinder chocolate. Pour the batter into the prepared springform pan. Bake in a preheated oven (top/bottom heat: 180 °C / convection: 160 °C) for approx. 45 minutes. Check for doneness with a skewer. Let the cake layer cool completely on a wire rack before proceeding.
- Step 3: Chocolate Base for the Cream: While the cake layer cools, chop 300g Kinder chocolate and place it in a bowl. Heat 100 ml heavy cream in a small pot until just before boiling, then remove from heat. Pour the hot cream over the chopped chocolate and let sit for about 5 minutes to soften. Stir thoroughly until a smooth, glossy ganache forms. Let this ganache cool completely, preferably to room temperature or slightly cooler. You can place it briefly in the fridge, stirring occasionally.
- Step 4: Finish the Cream Cheese Cream: Briefly whip the cream cheese with a hand mixer until smooth. Add the remaining 300 ml heavy cream and whip together until creamy. Gradually sprinkle in the cream stabilizer while whipping. Once the chocolate ganache from Step 3 is completely cool, quickly fold it into the cream cheese-cream mixture until well combined and a uniform cream is formed. Do not overmix.
- Step 5: Layer the Cake: Roughly chop the remaining 100g Kinder chocolate for the filling. Slice the cooled cake layer horizontally into two even halves. Place the bottom layer on a cake plate and secure a cake ring around it. Spread about a quarter of the Kinder chocolate cream evenly over the bottom layer. Sprinkle the chopped Kinder chocolate for the filling on top and cover it with another quarter of the cream. Carefully place the second cake layer on top and spread the remaining cream on the top and sides of the cake. Smooth the cream or create waves as desired.
- Step 6: Decorate and Chill: For decoration, cut 6 Kinder chocolate bars diagonally in half lengthwise. Chop the remaining 2 bars finely. Decorate the cake with the chocolate pieces. You can place the long pieces around the edge or distribute chopped pieces over the top. Scatter the finely chopped chocolate evenly over the cake. Chill the finished Kinder chocolate cake for at least 2 hours, preferably longer, until the cream is set and the flavors have combined. Before serving, carefully remove the cake ring. A warm knife run briefly around the edge of the ring can make this easier. Serve chilled.
Notes
Variations: Add chopped hazelnuts or almond slivers to the filling. Fresh berries like raspberries or strawberries can be added on top of the first cream layer. For a less sweet version, replace some Kinder chocolate in the filling with dark chocolate (e.g., 300g Kinder, 100g dark). Adjust baking time for different pan sizes.
Tips: Ensure all ingredients (eggs, milk, cream cheese) are at room temperature. Beat the eggs with sugar and salt thoroughly for a light base. Cool the chocolate ganache completely before adding it to the cream. Do not overmix cream cheese. Add cream stabilizer slowly while whipping. Chill for at least 2 hours, preferably overnight.
Storage: Store in an airtight container in the fridge for 3-4 days. Individual slices can be frozen for 1-2 months; thaw slowly in the fridge.
Tips: Ensure all ingredients (eggs, milk, cream cheese) are at room temperature. Beat the eggs with sugar and salt thoroughly for a light base. Cool the chocolate ganache completely before adding it to the cream. Do not overmix cream cheese. Add cream stabilizer slowly while whipping. Chill for at least 2 hours, preferably overnight.
Storage: Store in an airtight container in the fridge for 3-4 days. Individual slices can be frozen for 1-2 months; thaw slowly in the fridge.