Almondy Daim Chocolate Cake with Crunchy Caramel, 400g (Frozen)

Product Information

A Daim bar ( / ˈ d aɪ m/ DYME [1]) is a Swedish chocolate bar made from crunchy almond caramel covered in milk chocolate. For the buttercream frosting again I just followed a basic buttercream – I wanted to melt down the Daim Bar to make something themed, but it just wouldn’t melt. The caramel inside the chocolate isn’t going to melt well, so it’s not worth it! Use a Bain Marie or microwave to carefully melt the 150gs of milk and dark chocolate, stirring until well mixed. Kraft Foods acquired Freia Marabou in 1993 and started distributing Daims more widely on the French market, selling them at regular grocery stores, introducing them as a larger-sized bar, and even working with le MacDo to produce a Daim McFlurry (vanilla ice-cream mixed with Daim crush-ins). I myself enjoy them very much (caramel, chocolate, and almonds: what could go wrong?), although with a little more restraint than the average consumer who, according to a study conducted by Kraft Foods France, usually eats nine (nine!) Daims in a row. Cream the butter in the food processor for 3 minutes. Add in the granulated sugar and process for 2 minutes. Add in the brown sugar and mix for another minute. Add in the eggs, one at a time, mixing well between each addition. Add in the vanilla extract and mix again.

Put into the oven to bake for 55 minutes to 1 hour, until the top of the cake is brown and a knife inserted in the center comes out clean. When your cake has significantly cooled down, use the cup you’re serving it in to cut holes out of the cake, as if you were using a cookie cutter. Spread a layer of your cream across the bottom of the glass, then add 1 ring of your cake ontop, lightly pressing down. Tiffin is an easy chocolate refrigerator cake that’s perfect for baking with kids, and the Daim Bar Crunch just gives it a super cool texture and flavour.Unlike most of my other cheesecakes however, I used a chocolate whipped cream to decorate it! You can use a regular whipped cream (leave out the cocoa powder!) – or you can just completely leave this off – I just love a swirl. It’s great for making with family. Even young kids can help bash up the mini Daim Bars and biscuits. The Swedish retailer sells 6 pices (36 g) of Ikea Daim, which contain 210 calories. A serving of food has the % Daily Value (DV) in it, indicating how much nutrients it provides to the body. How Many Calories Is One Daim?

Cream the butter, sugar and vanilla in a bowl for three to four minutes, until very pale and fluffy. Pour in the egg whites a little at a time, beating well after each addition.Because of this, I decided to make the buttercream a basic chocolate mixture with some caramel added in, and then also I put in some almond extract. The flavours of the chocolate, caramel and almond all married together well and tasted just like the Daim Bar! Decoration

To make the buttercream, add the yolks, sugar and a tablespoon of water to the bowl of a stand mixer or heatproof bowl. Place the bowl over a pan of simmering water and heat the yolks, whisking constantly, until hot to the touch and silky – four to five minutes. Remove from the heat. I will admit that I have neglected them over the years for other chocolates, till I was asked to create this delicious recipe from one of my regular readers and I was MORE THAN HAPPY to oblige! Yum! Tip this melted chocolate mixture over the biscuits, raisins, and Daim Bars and stir through until well coated.Step 2 Beat the butter and sugar together in a mixing bowl until creamy, then add the egg and vanilla and beat well.

Add the flour mixture in three additions, alternating with the yogurt in two additions, beginning and ending with the flour mixture. Avoid overmixing the batter. Stir in the chopped Daims, and pour the batter into the cake pan, leveling the surface with a spatula. Victoria sponge... chocolate... madeira.... or walnut cake – whatever flavour it is that gets your taste buds tingling, you’ll find it all for jaw-dropping value at Iceland. I always set my cheesecakes in the fridge overnight otherwise they risk not being set enough! I would also 100% recommend using Full-Fat cream cheese and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set! I decided to stuff my cupcakes with pieces of Daim Bar (two mini ones to be precise) but there is a risk in doing so. I decided that the best way to make this into a cheesecake was to follow in the footsteps of my No-Bake Toblerone Cheesecakeand my No-Bake Honeycomb Crunchie Cheesecake–Making a chocolatey base of a cheesecake, and folding through the sweets!If you can’t eat nuts then you will have to basically ignore this recipe, but for the Daim Bar lovers out there like me.. this is for you. You don’t have to use the almonds in the base, but as a Daim Bar is an almond/caramel sweet, it does suit the flavour really well! (However, I don’t find the Almond in the Daim bar comes through that strongly itself, so if you don’t like almonds – you will still be fine with this cheesecake!) But if you’re not using the almonds in the base, still use the 300g of biscuits – no more. You can basically just bash up biscuits, raisins, and Daim Bar minis and cover it all with melted chocolate. But I like a chocolate fridge cake recipe with cocoa powder and golden syrup. The chocolate is quite hard, and if it sinks, it can become a bit harder… so this is completely optional (or you can just decorate with more later!).