CHOCOLATE ROLO KIT-KAT CAKE
11-12 Kit-Kat bars
13 Rolos
450g Chocolate, 70% coco solids
600ml Double Cream
Coco for dusting
120g amaretti biscuits
85g melted butter
20 cm cake ring on a flat baking tray or plate
1: Crush the amaretti biscuits in a food processor then add the melted butter
2: Line the base of the cake ring with greaseproof paper, lighty butter
3: Pack in the crushed amaretti biscuits nice and level but tight, fridge for one hour
4: Break the chocolate into small pieces, place in a bowl over a bain marie to melt
5: Bring the cream to the boil, remove from the heat and cool for two minutes
6: Add the hot cream to the melted chocolate, stir well.
7: Add the chocolate mix to the prepared ring and set overnight in the fridge
8: Dust the top with coco powder before removing the ring, use a hot knife to cut
Chocolate Frosting
170g unsalted butter, softened
900g icing sugar, sieved
80ml milk
50g unsweetened cocoa powder
2 teaspoons vanilla extract
Additional milk, if required
1. Cream butter in a medium bowl with an electric mixer.
2. Add cocoa powder and blend on low speed until well combined.
3. Add the icing sugar, milk and vanilla. Mix with an electric mixer on low for 1 minute
4. Increase speed to medium and mix until well combined and fluffy
To assemble:
1. Top cake with the chocolate frosting and carefully position rolos.
2. Coat the outside of the cake with the remaining frosting.
3. Carefully break each Kit-Kat bar in half along the lines into 2 piece sections
4. Start placing the Kit-Kat sections around the edge of the cake
5. Refrigerate until serving time.
11-12 Kit-Kat bars
13 Rolos
450g Chocolate, 70% coco solids
600ml Double Cream
Coco for dusting
120g amaretti biscuits
85g melted butter
20 cm cake ring on a flat baking tray or plate
1: Crush the amaretti biscuits in a food processor then add the melted butter
2: Line the base of the cake ring with greaseproof paper, lighty butter
3: Pack in the crushed amaretti biscuits nice and level but tight, fridge for one hour
4: Break the chocolate into small pieces, place in a bowl over a bain marie to melt
5: Bring the cream to the boil, remove from the heat and cool for two minutes
6: Add the hot cream to the melted chocolate, stir well.
7: Add the chocolate mix to the prepared ring and set overnight in the fridge
8: Dust the top with coco powder before removing the ring, use a hot knife to cut
Chocolate Frosting
170g unsalted butter, softened
900g icing sugar, sieved
80ml milk
50g unsweetened cocoa powder
2 teaspoons vanilla extract
Additional milk, if required
1. Cream butter in a medium bowl with an electric mixer.
2. Add cocoa powder and blend on low speed until well combined.
3. Add the icing sugar, milk and vanilla. Mix with an electric mixer on low for 1 minute
4. Increase speed to medium and mix until well combined and fluffy
To assemble:
1. Top cake with the chocolate frosting and carefully position rolos.
2. Coat the outside of the cake with the remaining frosting.
3. Carefully break each Kit-Kat bar in half along the lines into 2 piece sections
4. Start placing the Kit-Kat sections around the edge of the cake
5. Refrigerate until serving time.