Chocolate sponge, silky cream, chewy date caramel and crunchy roasted nuts — this Snickers Trifle layers everything you love about the famous candy bar into elegant little glasses. It is a show-stopping dessert that is easier than it looks, and it sits perfectly alongside other chocolate favorites like Sugar-Free Coconut Chocolate Cake and Chocolate Cake with Cottage Cheese Swirl.
Ingredients
- Sponge: 1 egg, 15 g (2 tbsp) cocoa, 15 g (2 tbsp) whole-grain rice flour, 15 g (2 tbsp) corn flour, 50 g (3.5 tbsp) natural yogurt (3%), 50 ml (3.5 tbsp) water, pinch of salt, 1/3 tsp baking powder.
- Cream: 150 g (5 oz) smooth cottage cheese (3-5%), 100 g (3.5 oz) cream cheese.
- Chocolate ganache: 1 tbsp honey, 3 tsp cocoa, 1 tsp milk.
- Date paste: 7 dates, 50 ml water, 50 g (1/3 cup) roasted hazelnuts or peanuts.
Instructions
- Sponge: sift and mix all dry ingredients except the salt.
- Separate the egg.
- Whisk the yolks with the yogurt and water.
- Add the flour mixture to the yolks; beat smooth.
- Whip the whites with the salt to stiff peaks.
- Gently fold the whites into the chocolate batter with a spatula.
- Pour into a 15 cm pan; bake at 180°C (350°F) for 20-30 minutes.
- Cream: whip everything; transfer to a piping bag.
- Date paste: soak the dates in hot water 15 minutes, drain, cover with clean water and blend smooth.
- Toast the nuts, peel and roughly chop.
- Crumble the cooled sponge.
- Glaze: warm the honey in a water bath, stir in the cocoa, then the milk until smooth (or just use melted chocolate).
- Layer the trifle in glasses as shown.
Tips
- Let the sponge cool completely before crumbling, or the layers will turn soggy.
- Chill the finished trifles for at least an hour so the flavors meld and the cream sets.
- For chocolate dessert ideas and techniques, see Serious Eats and Allrecipes.
Nutrition: per 100 g: 185 kcal, protein 10 g, fat 9 g, carbs 14 g.