Cake with Kinder Chocolate in the dough. This very soft Kinder chocolate cake is loved by children and also by those who haven’t been children for quite some time, like me, but who could even give up a kingdom for a slice of chocolate cake. Indeed, only if you are a sweet tooth like me, you can understand that in front of the offer of a chocolate cake in exchange for the Piripì kingdom, you would have no doubt about abandoning the palace and subjects to enjoy it in peace. In this case, you will also have the chance to use up leftover Kinder chocolate, perhaps after Easter. Do chocolate cakes drive you crazy and this recipe is not enough for you? Click here and read all my recipes!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Energy 315.71 (Kcal)
- Carbohydrates 35.39 (g) of which sugars 20.75 (g)
- Proteins 5.16 (g)
- Fat 18.96 (g) of which saturated 11.56 (g)of which unsaturated 6.88 (g)
- Fibers 2.72 (g)
- Sodium 158.84 (mg)
Indicative values for a portion of 72 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz chocolate (Kinder)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk
- 4.5 oz butter
- 3 eggs
- 3.5 oz sugar
- 5.3 oz all-purpose flour
- 1 pinch salt
- Half packet baking powder
- Half teaspoon baking soda
Tools
- 1 Food Processor Bimby
- 1 Spatula
- 1 Pan bundt pan
- 1 Oven
- 1 Spoon
Steps
Weigh 200 g of Kinder Chocolate, leftovers from Easter eggs, mini eggs or bars and put them in the glass together with 2 tablespoons of unsweetened cocoa. Close the lid and chop at speed 8 for a few seconds to powder the chocolate.
Moisten with a couple of tablespoons of milk. Set the Bimby for 3 minutes, at 158°F at speed 2. This way the chocolate will melt, reaching a creamy consistency.
Add the butter in pieces to the mixture and blend at speed 4 for 30 seconds.
When the butter is blended, crack the eggs and add them one at a time, with the lid closed and Bimby running at speed 5.
At this point, you can add the sugar, 100 g, and mix at speed 5 for 1 minute.
Then the flour and a pinch of salt. Start, always at speed 5 for 30 seconds. Open the lid, gather with a spatula everything that is left stuck to the walls, close again and start for another 30 seconds.
Finally, add the sifted baking powder and half a teaspoon of baking soda. Another 30 seconds at speed 5 and the Kinder chocolate cake batter is ready.
Transfer the batter into a bundt pan and bake in a preheated oven at 356°F for 50 minutes. Before removing it from the oven, do the toothpick test to check if it is cooked.
To prepare the cake without Bimby, I suggest using electric whisks. You will need to melt the chocolate in a double boiler or microwave with a couple of tablespoons of milk. Then add the other ingredients, as in the Bimby method, mixing with an electric whisk. Also in this case, beat the eggs well, adding them one at a time.
The cake with melted Kinder chocolate in the dough keeps very well for 4 or 5 days in a cake holder or on a plate covered with plastic wrap, to prevent it from drying out. If there are people in the family with gluten intolerance, you can replace the flour with potato starch. If the problem is dairy, replace the butter with margarine and the milk with a plant-based product like rice or soy.
