Toffee Cake

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 20
  • 100 g Dark chocolate
  • 250 g Butter or margarine
  • 175 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 300 g Flour
  • 2 TABLESPOONS Cocoa powder
  • 3 TSP Baking Powder
  • 150 g Fresh cream
  • 200 g Toffee
  • 150 g white couverture
  • 7-10 Tbsp sugar hearts, fruit gums and meringue tuffs
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Grate the chocolate. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, cocoa and baking powder and add crème fraîche and grated chocolate. Grease a box form (2 litres capacity; 30 cm length) and sprinkle with flour. Fill in the dough, put three toffee back, press the rest of the toffee into the dough and smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let the cake rest in the tin for approx. 10 minutes, turn out onto a cake rack and let it cool down. Coarsely chop the chocolate coating, carefully melt on a warm water bath. Cover the cake with the chocolate coating. Let the chocolate coating dry, decorate with toffees and sugar hearts, meringue tuffs and fruit gums

Nutrition Facts

KCAL
350 kcal
CARBS
33 g
FATS
22 g
PROTEINS
5 g

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