John Myers
Ingredients for 1 servings:
- 250 g butter biscuits
- 100 g butter
- 150 g Kinder chocolate
- 500 g cream cheese (room temperature)
- 100 g powdered sugar
- 200 g Kinder chocolate
- 100 ml whipped cream (32% fat)
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
without baking
For the base, melt the butter in a saucepan. Finely crush the butter biscuits (I did this in a mixer). Then mix both and press firmly into the base of a 26cm (10″) tin. Refrigerate until the filling is ready. For the filling, melt the Kinder chocolate in a double boiler and let it cool slightly. Then, using a hand mixer, beat the cream cheese, powdered sugar, and melted Kinder chocolate until creamy. Spread the cream over the base and smooth it out. Then return the whole thing to the fridge until the topping is ready. For the topping, put the remaining Kinder chocolate and whipped cream in a bowl and slowly melt in a double boiler and mix well. Let the whole thing cool slightly and spread it over the cream cheese mixture using the back of a spoon. The finished cake now needs to be refrigerated for at least 3 hours (best done in the evening and left in the fridge overnight).
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