sastojci:

smea eerna torta

125g brana

62.5g bademovog brana

42g kokosovog brana

2 ajne liice praka za pecivo

2 jaja

75g ulja uljene repice

330g smeeg eera

50g bijelog eera

164g mlijeka

1 liica vanilin eera

Snickers sredina

2 velika jaja

1 utanjak

150g eera + 2 lica sugar

375ml slatkog vrhnja

1.5 lica vanilin eera

5 lica otopljene okolade

5 lica karamele otopljene

225g snickersa, narezanih

unutranjost

cup chocolate malt powder

2 tablespoon sweetened cocoa powder

teaspoon instant coffee granules

boiling water

8 oz. dark chocolate, chopped

cup dark brown sugar, (divided use)

cup milk

2 sticks butter (salted)

2 cups confectioner sugar

Chocolate glaze

2/3 cups dark chocolate

1 tablespoons plus 1 teaspoon heavy cream

4 tablespoons powdered sugar, sifted

4-5 tablespoons water, warm

Directions:
To make brown sugar cake
Preparation: Line jelly roll pan with parchment paper. Heat oven to 350 degrees F.
1.

Whisk to combine all flours, baking powder and salt in a bowl; set aside.

2.

Place oil and egg in a stand mixer bowl fitted with a whisk attachment and beat until well
combined. Add in both sugars and switch out whisk for the paddle attachment and beat until
creamy. Add in the dry ingredients in three additions, alternating with milk and blend after
each addition. Add in vanilla and beat until combined.

3.

Pour batter into prepared pan and level with an offset spatula. Bake for 20 minutes or until
cake is golden and springy to the touch Remove from oven and allow to cool completely on a
wire rack. Line a 9x5 loaf pan with plastic wrap leaving a two inch over hang on each side.
Using a 9x5 loaf pan, trace out each side and cut with parchment attached (this will make
handling the pieces easier). Place cut outs in pan cake-side down, then peel off parchment;
and set aside.

To make Snickers semifreddo

1.

Place eggs, egg yolk and sugar in a bowl set over a pot of simmering water and using a
hand mixer beat until mixture is pale and thick (mixture should resemble cake batter), about 57 minutes. Remove from heat and continue to beat for another 4-5 minutes to cool mixture.
(Optionally, you can place the bowl in an ice bath to quicken the cooling). Place heavy cream
in a chilled bowl and using a hand mixer beat until soft peaks form. Add vanilla and beat until
combined. Fold the two mixture together until combined. Add and fold in chopped Snickers.

2.

Pour 1/2 cup or more of semifreddo mixture into cake lined pan and drizzle strips of
caramel and chocolate on top. Continue to layer like this until all ingredients are used. Wrap
semifreddo cake in plastic wrap and place in the freezer for 4-6 hours or until set.

To make chocolate malt buttercream:

1.

Combine and stir malt powder, sweetened cocoa powder, instant coffee granules and
boiling water; set aside.

2.

Place the cup brown sugar and cup milk in a pan an on medium heat, and whisk until
the sugar has dissolved. Pour over chopped chocolate and let stand for a few minutes. Stir
mixture and place over low heat, and whisk until chocolate has completed melted. Add melted
chocolate mixture to malt mixture and whisk until combined. Set aside to cool to room
temperature

3.

In a stand mixer bowl, fitted with a paddle attachment, cream butter and remaining cup
of brown sugar until light and fluffy, about 3 minutes. Turn down the speed and add the cooled
chocolate mixture (scraped down bowl as needed). Gradually add the confectioner sugar until
smooth. Remove cake from freezer and frost.

To make chocolate glaze

1.

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and
cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add
powdered sugar and water mix to combine. Mixture will appear lumpy at first, keep stirring
and it will become smooth. (If you need to add more water for a pouring consistency, add 1
teaspoon in at time after each addition). Pour glaze over chocolate malt buttercream.

**Optional: Finish with a caramel drizzle and more chopped Snickers.

A few notes:

Don't be intimidated by the length of this recipe. To stay ahead: Make the cake 1-2 days
ahead and keep covered with plastic wrap. The chocolate malt buttercream and chocolate glaze
can be made up to a week in advance and kept refrigerated and brought to room temperature
before use.

Ingredients notes: For the instant coffee granules, I prefer to use Starbucks Via Italian
Roast - it has a good strong flavor. For the chocolate malt powder, I used Ovaltine. For the
caramel sauce I recommend homemade. But if you use store bought, I recommend Marzetti's
caramel dip (to use place in a plastic baggie and snip off a corner for drizzling). It's a thicker than
the regular caramel sauce you find in the ice cream section--a necessary thing as it will keep it's
form in the semifreddo longer.