Description
A delightful dessert inspired by the popular Maxi King chocolate bars, featuring a crunchy base, creamy filling, and rich caramel sauce.
Ingredients
Scale
- 200 g butter cookies
- 100 g butter
- 50 g whole milk chocolate
- 50 g chopped hazelnuts
- 500 g mascarpone
- 200 g cream cheese
- 200 g sugared condensed milk
- 200 g cream
- 5 leaves gelatin
- 100 g sugar
- 100 g cream (for caramel sauce)
- 70 g butter
- 4 – 5 chocolate bars with milk cream filling
- 1 tablespoon of chopped hazelnuts
Instructions
- Line a springform pan (Ø 24 cm) with baking paper. Crush the butter cookies using a mixer or chop them with a rolling pin.
- Melt the butter and chocolate together. Mix in the chopped hazelnuts and crushed cookies. Press this mixture into the bottom of the springform pan and cool it in the fridge.
- For the cream filling, combine the mascarpone, cream cheese, and sugared condensed milk in a bowl. Soak the gelatin leaves in cold water, then dissolve them in a small saucepan over low heat. Stir a bit of the cream mixture into the gelatin to cool it down, then mix it with the rest of the cream.
- Whip the cream until stiff peaks form, then gently fold it into the cream mixture. Spread this cream over the cooled cookie base and chill the cake for at least 3 hours.
- To make the caramel sauce, heat the sugar in a pan until it caramelizes to a golden color. Be careful not to burn it!
Notes
Cool the cream filling completely before folding in the whipped cream to maintain its light texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: cake, dessert, chocolate, creamy, hazelnuts, caramel