Your children will love you more! Delicious Kinder Pingui Cake!

Ingredients:

For the Chocolate Biscuit:

• 85 g flour
• 45 g cocoa powder
• 25 g starch (cornstarch)
• 1/2 tsp salt
• 5 eggs
• 120 g sugar

For the Cream:

• 500 ml heavy cream
• 70 g sugar
• 250 g mascarpone cheese
• 2 tbsp gelatin (or 1 packet)

For the Chocolate Glaze:

• 200 g chocolate (dark or semi-sweet)
• 50 g butter
• 3 tbsp milk
• 1 tsp oil (vegetable or neutral oil)

Instructions:

1. Prepare the Chocolate Biscuit:

• Preheat your oven to 180°C (350°F).
• Grease and line a round cake pan (20-22 cm) with parchment paper.
• In a medium bowl, sift together the flour, cocoa powder, starch, and salt. Set aside.
• In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light, fluffy, and triples in volume (this may take 7-10 minutes).
• Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

2. Prepare the Cream:

• In a small bowl, dissolve the gelatin in 2-3 tablespoons of cold water and let it sit for 5-10 minutes to bloom.
• In a saucepan, heat the bloomed gelatin over low heat until fully dissolved (do not boil), then let it cool slightly.
• In a large bowl, whip the heavy cream and sugar until soft peaks form.
• Add the mascarpone cheese and continue to whip until the mixture is smooth and well combined.
• Gradually add the dissolved gelatin to the mascarpone cream mixture, mixing continuously until the cream is thick and smooth.

3. Assemble the Cake:

• Once the chocolate biscuit is completely cooled, slice it horizontally into two or three even layers.
• Place the first cake layer on a serving plate and spread a generous amount of the mascarpone cream over it.
• Repeat with the remaining cake layers, ending with a layer of cream on top.
• Smooth the cream on the top and sides of the cake, then refrigerate for at least 2 hours to allow the cake to set.

4. Prepare the Chocolate Glaze:

• In a double boiler or microwave, melt the chocolate and butter together until smooth.
• Stir in the milk and oil, mixing until the glaze is glossy and smooth.
• Allow the glaze to cool slightly until it thickens but is still pourable.

5. Glaze the Cake:

• Pour the cooled glaze over the top of the chilled cake, allowing it to drip down the sides for a smooth finish.
• Refrigerate the cake for another hour to set the glaze.

6. Serve:

• Slice and enjoy this rich, creamy, and decadent chocolate biscuit cake!

Perfect for any chocolate lover! 🍫