Kinder Bueno Snacks Without Eggs🍫
🍫 A cocoa cake without eggs, soft and delicious with Kinder Bueno White cream.
If you’re looking for a dessert that combines the softness of a cocoa cake without eggs with the unique deliciousness of Kinder Bueno White, you are in the right place! This cake is the perfect combination of a soft, moist, and rich dark chocolate base, and a velvety and enveloping cream made from mascarpone, whipped cream, and white hazelnut cream enriched with crunchy pieces of Kinder Bueno White.
The peculiarity of this recipe is the eggless base, making it ideal for those who have intolerances or prefer to avoid using eggs in desserts. Despite this, the cake remains light and incredibly soft thanks to the combination of yogurt and seed oil that provide moisture and softness to the batter.
Find out how to make it by following this detailed recipe and get ready to receive many compliments!
Also try these Kinder desserts:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Kinder Bueno Snacks Without Eggs🍫:
pan 14×14 inches
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup potato starch
- 1 cup sugar
- 1 packet baking powder
- 2/3 cup milk
- 1 jar plain yogurt
- 1/3 cup vegetable oil
- 1 1/4 cups whipped cream
- 5 oz mascarpone
- 4 tbsps hazelnut cream (white)
- 3 packages Kinder Bueno
- 5 oz dark chocolate
- 1/3 cup heavy cream for whipping
Steps
For the preparation of Kinder Bueno Snacks Without Eggs🍫, watch the video HERE.
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👩🍳 Method
1. Preparing the cocoa base
Preheat the oven to 350°F (static).
In a large bowl, sift flour, cocoa, starch, and baking powder.
In another bowl, combine sugar, milk, yogurt, and oil, mixing well until you have a homogeneous mixture.
Gradually pour the dry ingredients into the liquid, mixing with a whisk until you get a smooth and lump-free batter.
Pour the batter into a greased and floured cake pan or lined with parchment paper.
Bake for about 35-40 minutes. Perform the toothpick test: it should come out clean. Remove from oven and let cool completely.
Preparing the Kinder Bueno White cream
Whip the very cold cream until firm peaks form.
In another bowl, work the mascarpone with the white hazelnut cream until you get a smooth cream.
Gently fold the whipped cream into the mascarpone and hazelnut mixture, mixing from bottom to top.
Coarsely crumble the Kinder Bueno White and add them to the cream, stirring carefully to distribute them evenly.
Assembling the cake
Slice the cooled cake horizontally to get two layers.
Spread the Kinder Bueno White cream on the first layer.
Cover with the second layer of cake.Place it in the fridge for a few hours
After resting, cut the snacks to the desired size.
Covering procedure:
Heat the cream in a saucepan until it almost boils (do not boil).
Pour the hot cream over the chopped dark chocolate in a bowl.
Let it sit for 1-2 minutes, then gently stir with a spatula until you get a smooth and shiny ganache.
Let the ganache cool at room temperature for a few minutes until it thickens slightly but remains fluid.
Pour the ganache over the filled cake and gently spread with a spatula or let drip for a more rustic effect.
Let the coating set in the refrigerator for at least 30 minutes before serving.
Enjoy your meal!
💡 Extra tips:
You can keep the snacks in the refrigerator for up to 2 days, covered with plastic wrap.
For a lighter version, replace half of the mascarpone with strained ricotta.
The white hazelnut cream gives a delicate and unique touch, but you can replace it with Nutella for a more classic variant.
