Food & Drinks

This Snickers Monchou cake is too delicious

Snickers Monchou cake

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: this Snickers-MonChou cake is too delicious.

A Snickers-MonChou cake may sound a bit wrong, but believe me: it is truly divine. Especially if, like me, you are a fan of the traditional MonChou, you know, the one with canned cherries on top, and everything that contains chocolate.

INGREDIENTS
For the base
250 grams of Bastogne cookies
80 grams of unsalted butter

For the Snickers-MonChou
5 mini Snickers
250 milliliters of whipped cream
13 grams of granulated sugar
300 grams of MonChou
50 grams of salted peanuts
60 grams of Brand New Cake milk chocolate

Need more
Caramel sauce
2 mini Snickers
Springform pan
Baking paper
Piping bag

And then an important tip: never use MonChou from a supermarket package, because that bag with so-called cake mix is really pointless. Just use whipped cream, MonChou cream cheese, and sugar as it should be; you really don't need a bag for that.

Here's how to make the Snickers-MonChou cake

The base:

  • Line the bottom of the springform pan with baking paper.
  • Crush the Bastogne cookies finely.
  • Melt the butter in a saucepan.
  • Add the crushed cookies to the butter.
  • Mix this well together.
  • Spread the cookies over the bottom and press it down well. Tip: do this with the rounded side of a tablespoon.
  • Place the springform pan in the refrigerator for a while.

DThe Snickers-MonChou:

  • Chop the peanuts, the 5 mini Snickers, and the milk chocolate into small pieces.
  • Put the whipped cream with the sugar in a bowl. Whip this until stiff.
  • In another bowl, loosen the MonChou.
  • Mix the MonChou with the whipped cream. Tip: mix this very briefly, otherwise you will lose the stiffness of the whipped cream.
  • Fold the pieces of peanuts, Snickers, and milk chocolate into the cream mixture.
  • Pour the cream cheese mixture into the springform pan. Smooth the top with a spoon.
  • Cover the springform pan and place the cake in the refrigerator for at least 2 hours.

Finishing touches:

  • Cut the mini Snickers into pieces.
  • Put a little caramel sauce in a piping bag and cut off the tip.
  • Drizzle the caramel over the cake as desired.
  • Place the pieces of Snickers in the center of the cake.

Recipe: Bouwhuis.com