After Eight – Mandarin – Cake

Ingredients for 1 servings:

• 600 g whipped cream
• 400 g chocolate mint bars (After Eight)
• 100 g dark chocolate, grated
• 80 g butter, soft
• 80 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 2 tsp baking powder, sifted
• 200 g hazelnuts, ground
• 2 tbsp jam, apricot
• 480 g mandarin orange(s), drained
• 2 packs of cream stiffener
• 1 tsp cocoa powder
• Fat, for the shape
• Breadcrumbs , for the form

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

Set aside 8 mint bars for decoration. Heat the cream and melt the remaining bars, stirring constantly. Transfer to a bowl and refrigerate overnight. Beat the butter, sugar, vanilla sugar, and salt until creamy. Separate the eggs and stir the egg yolks into the mixture one at a time. Mix the chocolate, hazelnuts, and baking powder and stir in. Then fold in the stiffly beaten egg whites in portions. Grease a springform pan (26-28cm diameter) and dust with breadcrumbs. Pour the batter into the pan and smooth it down. Bake in an oven preheated to 175°C for 35 minutes. Allow to cool slightly in the pan, then remove the base from the pan. Heat the apricot jam with a little water, stir until smooth, and brush the base with it. Cover the base with the mandarins. Beat the chocolate-mint cream with a mixer, gradually adding the cream stabilizer. Spread the mixture over the base and around the edges. Sprinkle the cake with cocoa powder. Cut the 8 bars diagonally in half and decorate the cake with them. Then refrigerate the cake for 2-3 hours.