Kinder has to be the most universally childhood-associated chocolate out there, and is definitely one that can never be out-grown. Although, a sign of adulthood may come in the form of utilizing the chocolate as part of a dessert, rather than gorging on it straight out of the wrapper.
My kinder cookies are always in demand and are a firm favorite wherever they go. Now this seemingly innocent chocolate cake loaf is actually smuggling almost half a kilo of kinder sticks in its casing. It is best served still slightly warm with some whipped plain cream and fresh raspberries. The ooey fudgy center is by far the best part, albeit at the expense of aesthetics.
3/4 cup butter, soft
3/4 cup sugar
1 cup flour
1 cup ground almonds
1 1/2 tsp baking powder
1/2 cup milk
4 Tbsp cocoa powder
400g kinder sticks
Pre-heat oven to 350F. Generously butter and flour a large loaf tin; set aside.
Cream together butter and sugar until light and fluffy. Mix in theeggs, followed by flour, almond powder, baking powder, cocoa, and milk.
Roughly break up the chocolate sticks and add to the batter, stir to incorporate. Pour the batter into the prepared tin and bake in the middle of preheated oven for about 45 minutes. Allow to cool to room temperature in the tin, and serve while still warm. The center will cave in, but this is an entryway to the fudgiest, chocolatiest cake ever. Quite frankly, the best part of the cake. If you want a cakey cake, you can overbake it for 5 to 10 minutes more.
صحة و عافية