Toffee nut chocolate cake

Name: Toffee nut chocolate cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 7-10 Tbsp some + 250 g butter; 7-10 Tbsp some + 200 g flour; 50 g soft caramel sweets (e.g. "cream moo-moos"); 5 TABLESPOONS Whipped cream; 150 g Hazelnut kernels; 7-10 Tbsp Salt; 350 g Dark chocolate; 5 Eggs (Gr. M); 350 g Sugar; 1 TEASPOON Baking Powder; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

7-10 Tbsp some + 250 g butter
7-10 Tbsp some + 200 g flour
50 g soft caramel sweets (e.g. "cream moo-moos")
5 TABLESPOONS Whipped cream
150 g Hazelnut kernels
7-10 Tbsp Salt
350 g Dark chocolate
5 Eggs (Gr. M)
350 g Sugar
1 TEASPOON Baking Powder
7-10 Tbsp Aluminium foil

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Chop the sweets. Heat the cream. Melt the sweets in it while stirring. Simmer the sauce for about 1 minute. Stir in nuts and 1 pinch of salt, let cool down.
2
Chopping chocolate. Melt 250 g chocolate and 250 g butter in a hot water bath. Leave to cool a little. Beat the eggs, sugar and 1 pinch of salt with the whisk of the mixer for about 5 minutes until creamy.
3
Stir in liquid chocolate butter. Mix 200 g flour and baking powder. Stir into the egg chocolate mixture. Put half the dough into the springform pan, smooth it down and put it in a cool place for about 10 minutes.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Stir the remaining chopped chocolate into the nut caramel. Carefully spread on the cooled dough, leaving about 1 cm free at the edge.
5
Add the rest of the dough and smooth it down.
6
Bake in a hot oven for 45-50 minutes, the cake should be very juicy. If necessary, cover the last 20 minutes with aluminium foil. Let it cool down in the tin for about 10 minutes, then remove and let it cool down.
7
Whipped cream with chocolate syrup tastes great with it.