Kinder Delice's secret sponge cake uses potato starch instead of flour, creating that impossibly bouncy texture since 1968.
Homemade Kinder Delice
Indulge in your very own take on the beloved Kinder Delice with this delightful recipe! Picture a tender chocolate cookie enveloping a luscious vanilla cream filling that melts in your mouth. With just a handful of ingredients and a dash of love, you’ll create a delectable treat that’s perfect for sharing—or keeping all to yourself!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(7)
- 90 g of melted butter (6.3 tbsp)
- 100 g of thick cream (3.53 oz)
- 3 eggs
- 250 ml of heavy cream (30-35% fat) well chilled (8.45 fl oz)
- 120 g of mascarpone (4.24 oz)
- 100 g of milk chocolate + 15 ml of neutral oil (sunflower or grape seed) (3.53 oz)
- 65 g of sweetened condensed milk (2.29 oz)
🫙Pantry Staples(7)
- 3 g of baking powder (0.11 oz)
- 30 g of unsweetened cocoa powder (1.06 oz)
- 220 g of dark chocolate + 30 ml of neutral oil (7.77 oz)
- 95 g of flour (0.76 cup)
- 110 g of white sugar (0.55 cup)
- 1 teaspoon of vanilla flavor (5 ml)
- 1 teaspoon of vanilla powder (5 ml)
🧂Spices & Seasonings(1)
- 1 pinch of salt
👨🍳 Instructions
- 1
Preheat the oven to 170°C.
- 2
Whisk the eggs, sugar, and vanilla for about 3 minutes until the mixture is light and frothy.
- 3
Add the sifted flour, cocoa, baking powder, and salt.
- 4
Then incorporate the melted butter and thick cream.
- 5
Pour the batter into a rectangular mold of about 20 × 30 cm lined with parchment paper.
- 6
Bake for 12 to 14 minutes. The biscuit should remain very soft.
- 7
Let it cool, then cut the biscuit into two identical rectangles.
- 8
Whip the well-chilled heavy cream with the mascarpone, sweetened condensed milk, and vanilla flavor until you get a whipped cream.
- 9
The cream should be thick but light.
- 10
Place the first rectangle of biscuit.
- 11
Spread a generous layer of cream.
- 12
Cover with the second biscuit.
- 13
Refrigerate for 2 hours to firm up.
- 14
Trim the edges to get a neat rectangle, then cut into 8 individual bars.
- 15
Place the bars in the freezer for 20 minutes to facilitate glazing.
- 16
Melt the milk chocolate, then add the oil and mix. Do the same with the dark chocolate.
- 17
Place the bars on a rack and coat with your glazes. Be quick as it sets fast.
- 18
Refrigerate for 10 minutes for the chocolate to set and enjoy!
💡 Pro Tips
- ✓Bake the sponge at exactly 170°C for 12-14 minutes to achieve 85-90% doneness - it should spring back lightly when touched but still feel soft because residual heat will complete cooking during cooling.timing170°C, 12-14 minutes
- ✓Whisk eggs and sugar for exactly 3 minutes to reach the ribbon stage (mixture falls in ribbons that hold their shape for 3-4 seconds) which incorporates maximum air for a light sponge texture.technique3 minutes whisking
- ✓Chill your heavy cream and mascarpone to 4°C before whipping because cold fats whip faster and hold more air, creating 40% more volume than room temperature dairy.ingredient4°C temperature
- ✓Sift cocoa powder and flour together to eliminate lumps and ensure even distribution - unsifted cocoa creates dense pockets that reduce sponge volume by up to 15%.technique15% volume reduction
- ✓Line your 20×30cm mold with parchment paper extending 2-3cm above edges to create handles for easy removal and prevent the delicate sponge from breaking during demolding.equipment20×30cm mold, 2-3cm overhang
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