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

£9.9£99Clearance
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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.

On your final cake ring, spread your normal cream, then melt your chocolate for the top, stir through your chopped daim pieces, and evenly spread the chocolate over the cream. A Daim bar ( / ˈ d aɪ m/ DYME [1]) is a Swedish chocolate bar made from crunchy almond caramel covered in milk chocolate. Use a Bain Marie or microwave to carefully melt the 150gs of milk and dark chocolate, stirring until well mixed. 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!). It doesn’t need any more, and it works! If you want something richer, you should use my chocolate fudge cupcakes!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. The base of the cheesecake has almonds in, to fit with the flavour of the Daim Bars, but the almonds are optional. I decided with this recipe that I would use a mixture of Milk & Dark chocolate in the main cheesecake filling because I like the mixture of the two chocolates! 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.

Step 1 Preheat the oven to 180°C (350°F/Gas 4). Line a 20 cm (8 in) square baking tin with baking paper.Winter holidays Furniture Storage & organization Beds & mattresses Kitchen & appliances Home textiles Lighting Baby & kids Home décor Kitchenware & tableware Rugs, mats & flooring Bathroom Outdoor Plants & planters Home electronics Pet accessories Home improvement Laundry & cleaning Smart home IKEA Food & Swedish restaurant Home Accessories To assemble, put one cake on a board or plate. Spoon half of the buttercream on top and sandwich put the other cake on top like a sandwich, top side down. Spread the remaining buttercream on the top and sides, then chill in the fridge while you make the glaze.

For those who don’t know… a Daim Bar is a swedish chocolate bar made from crunchy almond caramel covered in milk chocolate… so something completely and utterly delicious and exactly what I love. Heat the oven to 180°C/160°C fan/gas 4. Put the butter and muscovado sugar in a mixing bowl and whisk with an electric mixer until pale, light and fluffy. Beat in the eggs, a little at a time, incorporating each addition before adding the next. Beat in the vanilla, then beat in the almonds, flour and baking powder with a pinch of salt until smooth. Step 3 Add the flour and stir in with 2 of the chopped Daim bars. Mix well and press into the lined tin. Use a spatula to get all the mix out of the bowl then you can use the bowl for the topping without washing it. I will say, I wish I could have got more Daim Bar in there, but they don’t melt very well… I tried. The texture of a Daim bar goes perfectly with this recipe though, its a must try! For the chocolate layer, melt your chocolate, then add your yoghurt and sweetener of choice. Thin the mixture out with a splash of milk, then set aside.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. 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. I decided to use a basic chocolate cupcake mixture as I just love it and it always works – self raising flour, cocoa powder, butter, sugar and eggs.

Put the chopped chocolate in a heatproof bowl and set it over a pan of simmering water. Once melted, stir in the oil. Mix in the chopped nuts and set aside to cool to room temperature. To make the filling, put the caramel/dulce de leche in a mixing bowl. Soak the gelatine leaves in cold water for 5 minutes until soft, then put in a pan with 3 tbsp of the caramel and a large splash of water. Heat very gently, stirring, until the gelatine has melted completely. Don’t let it boil. Mix the gelatine caramel into the rest of the caramel, stirring to combine. Sit the bowl in a roasting tin filled with ice cubes and cold water, then slowly stir with a spatula until the caramel turns gelatinous (about 20 minutes). Once that happens, remove the bowl from the iced water and set aside.A Chocolatey, Caramelly & Almond No-Bake Cheesecake, all based around the wondrous Daim Bar. My Daim Bar Cheesecake is definitely one of my FAVOURITES! 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. Step 4 Bake for 20 –25 minutes or until golden on the top. Remove from the oven and allow it to get completely cold in the tin. 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. Stir until the chocolate is melted. If it’s not melting, return to a low heat, constantly stirring until smooth.

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