CAKE WITH CHOCOLATE BARS Raise your hand if you don’t love the famous chocolate bars! Those with kids, like me, inevitably have the house full of bars, eggs, and chocolates, but to avoid them eating too many or to use up the excess, what can we do? I thought of making this cake, which is a kind of “sbrisolona” made with a very tasty shortcrust pastry inside which are enclosed the delicious bars. It’s a sweet with an enveloping flavor, the crunchiness of the pastry and the creamy chocolate filling will pamper you a lot! But now follow me into the kitchen, I’ll tell you the recipe for the cake with chocolate bars!
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a cake with chocolate bars about 9 inches in diameter
- 2 1/4 cups all-purpose flour
- 1 egg
- 1/2 cup butter (cold)
- 1/3 cup sugar
- 1 pinch salt
- 1/2 teaspoon baking powder
- 14 chocolate (in bars)
Useful tools to prepare the cake with chocolate bars
- 1 Ring
Preparation of the cake with chocolate bars
To prepare this cake you can use the stand mixer with the paddle attachment, but if you don’t have one, no worries, you can easily prepare the shortcrust pastry by hand, it’s important that the butter is cold and that you mix quickly until you get a crumble-like mixture.
First, let’s prepare the shortcrust pastry, if using the stand mixer, put all the ingredients (except for the chocolate bars) and continue to mix until you get a crumbly mixture, now stop the machine and move to the work surface.
Take a baking tray, line it with parchment paper and place the adjustable ring in the center setting it to a diameter of 9 inches, lightly grease the inside of the ring with a bit of butter and start assembling our cake.
Pour about 2/3 of the shortcrust pastry into the ring and gently cover the entire surface creating a layer about 1/2 inch high, then unwrap the bars and start covering the pastry leaving about 1/2 inch at the edges.
As you can see from the picture, the bars were not enough, but since chocolate is never lacking in my house, I took the opportunity to use some other pieces I had of the same brand.
Now take the remaining shortcrust pastry and cover the entire cake, cover the ring with aluminum foil and bake for about 15 minutes at 356°F in a static oven, after 15 minutes uncover the cake and continue baking for about another 15 minutes or until the surface of our cake is golden.
Let the cake cool and then gently widen the ring and transfer it to a serving plate, finally we will be able to enjoy it in all its explosive goodness!
Frequently Asked Questions
In this section, you will find answers to the most frequently asked questions I have received for the preparation of the cake with chocolate bars, take a look and if you don’t find what you’re looking for, don’t hesitate to write to me!
I don’t have the adjustable ring, what can I do?
No problem, use a 9-inch diameter pan, cover it with wet and squeezed parchment paper, and place it in the mold gently.
How do I store the cake?
In a springform pan, it keeps well for 4/5 days.
I don’t have chocolate bars, what can I substitute them with?
You can easily use chocolate squares.
What if I don’t want to use butter?
You can prepare a lighter shortcrust pastry by replacing the butter with 1/2 cup of vegetable oil, but be careful during processing, you will need to stop as soon as the mixture is crumbly.
