Kitkat basket cake

Name: kitkat basket cake
Cook time: 35 min
Total time: 170 min
Yield: 12
Cuisine: American
Ingredients: 100 ml Full Milk; 180 g chocolate extra pure 72%; 1 mespoint salt; 175 g white caster sugar; 200 g unsalted butter or margarine; 3 medium sized egg; 200 g self raising flour; 400 g Chocolate mousse cup of 200 g; 325 g Kitkat mini bag of 250 g; 210 g MandM's crispy bag

Chocolate mousse cake with a rim of KITKAT sprinkled with MandM's.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 18 cm)
1 skewer
1 festive ribbon

Directions

Preheat the oven to 180 ° C.
Line the bottom of the spring form with parchment paper and grease the edges with butter.
Bring a pot of water to the boil. Hang a slightly smaller pan or bowl, which should not touch the water.
Chop the chocolate coarsely and let the milk melt in pan or bowl (au bain-marie). Allow to cool for 5 minutes.
Meanwhile, in a large bowl, whisk the butter, sugar and a pinch of salt with a mixer into an airy, white mass. This takes 5 min.
Beat the eggs one by one. Only add a following egg if the previous one is included.
Spat the chocolate mixture through the batter. Sift the flour above the batter and carefully fold it through.
Spoon the batter into the spring form and fry the cake in the middle of the oven for approx. 45 minutes.
After 30 minutes, check for doneness with a skewer in the middle of the cake. Allow the cake to cool on a rack in 1 hour and 30 minutes.
Remove the shape and cut the cake horizontally in half.
Spread 1 half with 1 cup of chocolate mousse.
Put the other half (gently) upside down and brush the top and side of the cake with the rest of the chocolate mousse.
Break the KITKATs in half and put them upright around the cake. Bow the ribbon around the cake.
Sprinkle the top with the MandMs. Bon appétit! .