Munch mellow in chocolate
This is something completely different from everything you’ve tried before. The cake is top-notch and is worth every minute you devote to it. For me, it is considered a ‘must make’.
It consists of two parts.
- 3/4 cup chopped almonds
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 200 gr munch mellow
- 140 gr coconut
- 250 gr dark chocolate
- 1 cup condensed milk
- 2 tablespoon vanilla extract
- Heat the oven at 190°C.
- Layer the tinplate with baking paper and pour roughly chopped almonds and bake for about 8 minutes.
- When it becomes a slightly toasted variation of almonds, pull them out of the oven and set aside for the filling.
- Mix evaporated milk and sugar in the middle-sized dish.
- Received mixture heat till boiling and cook for 4 minutes.
- Lower the cooking temperature and add much mellow. Cook until munch mellow completely combines with the mixture. You should get a creamy texture.
- Put it away from the burner, add coconut and stir until it combines. Received mixture is going to be used as white filling.
- Mix chocolate and condensed milk into another dish.
- Heat it at a medium temperature until it combines.
- Remove from the burner and add vanilla extract. That is the chocolate part.
- First put the chocolate part into the smaller aluminium molds (bought them in Maxi store), then white filling, cover it with baked almonds and then finish with the chocolate filling again.
- Put molds into the freezer for at least 3 hours to get firm. If you don’t have room in the freezer, you can put cake in the fridge, but then, you won’t be able to get it out of the mold easily. You can certainly consume it straight out of the mold (in that case, you can use some decorative ceramic dishes, as for example the ones for the cream brulee).
- If the cake was in the aluminium mold in the freezer, you can efficiently pull it out while it’s still frozen by tearing aluminium foil apart and its removal. Serve the cake onto a decorative plate with the addition of some berries.
The white one, which is made of ‘condensed milk’ (don’t be discouraged, I am going to explain to you in details what every ingredient is, they only have difficult names, but are easily prepared), munch mellow and coconut, i.e. coconut flour.
The black or chocolate part can be made of mixture of dark and milk chocolate, or just dark chocolate. The quality of the dark chocolate used is very important.
I love using Nestle 52% coco, and it hasn’t disappointed me so far. I don’t put the milk one because this one isn’t so strong or bitter.
Of course, you can always advance every recipe and add something to your liking, this time I added baked bananas, yum, yum…
What is condensed and evaporated milk?
It is common in recipes in English to ask for both.
In both cases, 60% of water is removed from the milk. The only difference is in sugar. Condensed milk contains approximately 40% of sugar, and evaporated is without sugar. One cannot be used instead of the other in recipes because of the caramelized sugar flavor in the condensed one.
I mean, you can do anything, but you’ll just get a slightly different flavor.
Condensed milk is characteristic for the American continent and the warmer region, because the plain milk was hard to preserve because of the high temperature. I couldn’t find condensed milk (update: I founded Greek milk in can for coffee) in our stores, but it is very easy to make substitute for it, so I didn’t try to look very hard.
Now, well, someone is going to say that what I made myself is not condensed but concentrated milk, but that is not important, because it fulfilled its role anyways, and the cookies were gone in less time than it took me to make them. If you wanted to make evaporated milk, then add sugar in the end and get condensed, all in all, everything is possible, but you’ll lose the caramelized flavor to some extent.
Condensed milk can be made in two variations- instant and longer variation
1 cup powdered milk
2/3 cups crystal sugar
3 tablespoons butter at room temperature
1/3 cup boiling water
1 tablespoon vanilla extract
Combine all ingredients and put them in blender, and mixt them until it thick enough (around 2 minutes). If the milk is too thick, add some more boiling water and mix it for a couple more minutes.
Longer variation (always better, if you have time, and it lasts around 2 hours):
Put 1 liter plain milk in a wider dish onto the stove. Let milk cook at higher temperature at first (with constant stirring), and then lower the temperature and let it cook until the amount decreases to half of the original amount. Put a bag of vanilla sugar and additional 150gr of plain crystal sugar and you’ll get the needed cookie mixture (I put sugar before milk to get a slightly caramel flavor and it was great, just make sure it doesn’t burn).
Evaporated milk preparation is the same just without sugar.
Munch mellow recipe can be seen here.