After Eight Cake

Ingredients for 1 servings:

• 2 points of confectionery (After Eight) of 200 g each
• 2 points cream stiffener
• 750 ml whipped cream
• 80 g butter, soft
• 80 g sugar
• 5 eggs, separated
• 1 tbsp rum
• 100 g dark chocolate, grated
• 200 g almond(s), peeled and ground
• 1 tsp baking powder
• 100 ml whipped cream
• some sprigs of mint, fresh

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

For the After Eight cream, bring the bars (reserving 8) to a boil with the cream and chill overnight. For the dough, cream the butter and sugar with a hand mixer using the whisk until fluffy. Gradually beat in the egg yolks (each egg yolk for just under ½ minute). Stir in the rum. Mix the chocolate with the almonds and baking powder and stir in. Beat the egg whites until stiff and fold in loosely in 2 batches. Spread the batter into a springform pan (Ø 28 cm, base greased, lined with baking paper). Place the pan on the oven rack. Top/bottom heat: approx. 180ºC (preheated), fan: approx. 160ºC (not preheated), gas mark 3 (not preheated), baking time: approx. 25 minutes. Remove the cake base from the pan, peel off the baking paper, and let the base cool on a wire rack. Beat the After Eight cream with the cream stiffener until stiff. Spread the mixture onto the cake base in a slightly domed shape. Whip the cream until stiff peaks form and fill it into a piping bag fitted with a star nozzle. Decorate the cake with cream bows, garnish with the remaining After Eight bars and mint leaves, and serve well chilled.