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Makes portions
US | Metric
Ingredients
Sacher Sheets
  • 120 g dark chocolate
  • 100 g butter
  • 100 g ground almonds
  • 65 g egg yolks
  • 28 g T55 soft flour (sieved)
  • 96 g egg whites
  • 100 g castor sugar
Peanut Paste
  • 200 g peanuts roasted until golden brown
  • 40 g vegetable oil
Peanut Ganache
  • 135 g whipping cream
  • 100 g peanut paste home made (recipe above)
  • 300 g milk chocolate
  • 92 g butter
  • 25 g trimoline
  • 25 g cold cream ( add at the end with the butter to stop ganache splitting due to fat from nuts)
Peanut Mousse
  • 320 g whipping cream
  • 80 g peanut paste (home made) recipe above
  • 80 g egg yolks
  • 48 g castor sugar
  • 140 g crunchy peanut butter
  • 10 g gelatine
  • 400 g whipped cream soft peak
Malted Drink (50 portions)
  • 200 g milk
  • 30 g cadburys drinking chocolate
  • 10 g castor sugar
External recipes
Snickers Bar, Malted Chocolate Drink Snickers Bar, Malted Chocolate Drink
Snickers Bar, Malted Chocolate Drink

This recipe is not for the faint-hearted, it's a lot of time and effort. If you're brave enough, give it a go at home!

Prep 2 hours
Total 2 hours 30 minutes

The quantities are suitable for a 12 inch cake ring. Build up the layers one by one and when you're done, remove from the tin to cut up. You just need to be sure the tin you use is not so large that the layers end up being too thin.


You can also use a couple of smaller square tins if you like so you have some margin for error.


Adjust the quantities on the left next to 'MAKES' to scale up or down.


Sacher Sheet

  1. Melt the chocolate to 40℃, melt the butter in a pan and mix with the chocolate.
  2. Make a French meringue with the sugar and whites and whisk to stiff peak on speed 3.
  3. Once stiff, turn the machine to speed 1, add the yolks to the chocolate butter mix and pout onto the whipped meringue on speed 1.
  4. Once mixed for only 30 seconds, remove from the machine and fold through the flour and almonds.
  5. Spread evenly (it's the bottom layer in the photo) then bake at 175℃ for 12 minutes.


Peanut Caramel

  1. Make the Peanut Caramel as described in the link in the 'External recipes' section of the ingredients list.
  2. Once the Sacher sheet has cooled, spread the peanut caramel over it to the depth you see in the picture (second bottom layer) and place in the freezer to set.


Peanut Paste

You will use this in both the peanut ganache and the peanut mousse.


  1. Roast nuts until golden brown, leave to cool.
  2. Place in your mixer (Thermomix is my preferred brand) and blend on high speed.
  3. Add the oil to make a smooth paste.


Peanut Ganache

Important : make this ganache when you are ready to assemble as you need to spread it straight away after making it.


  1. Melt chocolate to 40℃, add the trimoline and leave aside.
  2. Boil the cream and peanut paste stir mix constantly and while the pan comes to boil (otherwise it will burn) pour over the chocolate mix and stir well.
  3. Add the soft diced butter and cold cream and blend with hand blender until smooth. 
  4. Place in the fridge (not freezer) to set before spreading on the set Sacher and Peanut Caramel layers.


Peanut Mousse

  1. Make an anglaise with the milk peanut paste yolks and sugar. Once the anglaise is cooked to 78℃, add the gelatine mass that is melted and stir well.
  2. Pour this hot mix over the crunchy peanut butter which is in a large bowl, again stir well until everything is well mixed. Chill this mix over an ice bath to 30℃, then fold through the cream.
  3. Place in the fridge until firm and then spread as the next layer.


Chocolate Glaze

  1. Make as described in the link in the 'External recipes' section of the ingredients list.
  2. Once you've made the glaze, make sure it's at 20℃ before spreading thinly with a palette knife as the final layer.


Finally

  1. Place the entire cake in the freezer to fully set.
  2. Cut the cake as required as soon as it is cuttable. It will take about 2 hours to defrost.


Malted Chocolate Drink

  1. Blend ingredients together with a hand blender. Should ideally be frothy when served.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

Snickers Bar, Malted Chocolate Drink

This recipe is not for the faint-hearted, it's a lot of time and effort. If you're brave enough, give it a go at home!

favorite
print
rate
Prep 2 hours
Total 2 hours 30 minutes
Makes portions
US | Metric
Ingredients
Sacher Sheets
  • 120 g dark chocolate
  • 100 g butter
  • 100 g ground almonds
  • 65 g egg yolks
  • 28 g T55 soft flour (sieved)
  • 96 g egg whites
  • 100 g castor sugar
Peanut Paste
  • 200 g peanuts roasted until golden brown
  • 40 g vegetable oil
Peanut Ganache
  • 135 g whipping cream
  • 100 g peanut paste home made (recipe above)
  • 300 g milk chocolate
  • 92 g butter
  • 25 g trimoline
  • 25 g cold cream ( add at the end with the butter to stop ganache splitting due to fat from nuts)
Peanut Mousse
  • 320 g whipping cream
  • 80 g peanut paste (home made) recipe above
  • 80 g egg yolks
  • 48 g castor sugar
  • 140 g crunchy peanut butter
  • 10 g gelatine
  • 400 g whipped cream soft peak
Malted Drink (50 portions)
  • 200 g milk
  • 30 g cadburys drinking chocolate
  • 10 g castor sugar
External recipes

The quantities are suitable for a 12 inch cake ring. Build up the layers one by one and when you're done, remove from the tin to cut up. You just need to be sure the tin you use is not so large that the layers end up being too thin.


You can also use a couple of smaller square tins if you like so you have some margin for error.


Adjust the quantities on the left next to 'MAKES' to scale up or down.


Sacher Sheet

  1. Melt the chocolate to 40℃, melt the butter in a pan and mix with the chocolate.
  2. Make a French meringue with the sugar and whites and whisk to stiff peak on speed 3.
  3. Once stiff, turn the machine to speed 1, add the yolks to the chocolate butter mix and pout onto the whipped meringue on speed 1.
  4. Once mixed for only 30 seconds, remove from the machine and fold through the flour and almonds.
  5. Spread evenly (it's the bottom layer in the photo) then bake at 175℃ for 12 minutes.


Peanut Caramel

  1. Make the Peanut Caramel as described in the link in the 'External recipes' section of the ingredients list.
  2. Once the Sacher sheet has cooled, spread the peanut caramel over it to the depth you see in the picture (second bottom layer) and place in the freezer to set.


Peanut Paste

You will use this in both the peanut ganache and the peanut mousse.


  1. Roast nuts until golden brown, leave to cool.
  2. Place in your mixer (Thermomix is my preferred brand) and blend on high speed.
  3. Add the oil to make a smooth paste.


Peanut Ganache

Important : make this ganache when you are ready to assemble as you need to spread it straight away after making it.


  1. Melt chocolate to 40℃, add the trimoline and leave aside.
  2. Boil the cream and peanut paste stir mix constantly and while the pan comes to boil (otherwise it will burn) pour over the chocolate mix and stir well.
  3. Add the soft diced butter and cold cream and blend with hand blender until smooth. 
  4. Place in the fridge (not freezer) to set before spreading on the set Sacher and Peanut Caramel layers.


Peanut Mousse

  1. Make an anglaise with the milk peanut paste yolks and sugar. Once the anglaise is cooked to 78℃, add the gelatine mass that is melted and stir well.
  2. Pour this hot mix over the crunchy peanut butter which is in a large bowl, again stir well until everything is well mixed. Chill this mix over an ice bath to 30℃, then fold through the cream.
  3. Place in the fridge until firm and then spread as the next layer.


Chocolate Glaze

  1. Make as described in the link in the 'External recipes' section of the ingredients list.
  2. Once you've made the glaze, make sure it's at 20℃ before spreading thinly with a palette knife as the final layer.


Finally

  1. Place the entire cake in the freezer to fully set.
  2. Cut the cake as required as soon as it is cuttable. It will take about 2 hours to defrost.


Malted Chocolate Drink

  1. Blend ingredients together with a hand blender. Should ideally be frothy when served.

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

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