"This recipe is SO GOOD...and NOT difficult to make!!!" :)
Kit Kat Cake
1/3 c. flour
½ pkg. Refrigerated sugar cookie dough (18-20 oz. Pkg.)
1 c. semi-sweet chocolate chips
4 ¾ c. heavy cream, divided
2 pkg. (11.5 oz each) milk chocolate chips
3 pkg. (5.6 oz each) 10-pack Kit Kat bars
1 Tbls. sugar
1. Preheat oven to 350. In bowl, knead flour into cookie dough
until combined. Stir in 2/3 cup semi-sweet chips until just
combined. Coat an 8" round cake pan with cooking spray. Press
dough evenly into bottom of pan. Bake 17-20 minutes or until edges
are lightly browned. Cool completely in pan, on rack.
2. In large pot bring 1 cup cream to a full boil. Remove from heat;
stir in milk chocolate chips until melted and smooth. Cool until
tepid, appx. 10 minutes.
3. In bowl, beat 3 cups cream until stiff peaks form. Gently fold
1/3 of whipped cream into milk chocolate mixture to lighten. Fold
in remaining whipped cream until just combined. Refrigerate mousse
until ready to use.
4. Melt remaining semi-sweet chips. Line 9" round cake pan with
plastic wrap so that it hangs over edges 3". Center cookie in pan.
Break Kit Kats into single pieces and dip ¾" of bottom side into
chocolate. Press against side of cookie next to pan, to form side
of cake, holding each one in place for a few seconds, to adhere.
Repeat with enough Kit Kat pieces and remaining chocolate to
surround cookie. Cut 6 Kit Kats into ½" pieces and coarsely chop
remaining. Set aside separately.
5. Carefully spread ½ of mousse over cookie base, sprinkle with
chopped Kit Kats. Spread with remaining mousse, mounding toward
center.
6. Wrap long, rolled up piece of plastic wrap around outside of Kit
Kats to help support sides. Freeze until firm, at least 4 hours or
overnight. Cover with plastic wrap after freezing 1 hour. Let
stand in refrigerator 15-20 minutes before serving.
7. If transporting the cake, transport when the cake is still
frozen!! (Otherwise, do it at your own risk!! : )
8. In bowl, beat remaining cream with sugar until soft peaks form.
Pipe rosettes or mound around edge and in center of cake. Garnish
with reserved Kit Kat pieces.
***Hint: A 9" springform pan can be used in place of the 9" cake
pan (in step #4). If you do this, it isn't necessary to wrap the
cake with plastic wrap in step #6. The springform pan holds the
pieces really well.
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