Cake "Toffee"

Category: Bakery products
Toffee cake

Ingredients

Dough
Wheat flour 2 tbsp.
Milk 1 tbsp.
Brown sugar 1.1 / 4 tbsp.
Softened butter 100 g
Lightly beaten eggs 3 pcs.
Semi-sweet chocolate pieces 100 g
Baking soda 1 tsp
For the cream:
Powdered sugar 2 tbsp.
Cocoa powder 4 tbsp. l.
Light honey 2 tbsp. l.
Butter 35 g
Vanilla essence 1/2 tsp
Apricot jam 3 tbsp. l.

Cooking method

  • 30 minutes preparation, 30-35 minutes cooking, cooling.
  • 1. Preheat oven to 180 "C. Grease and cover with paper
  • 2 molds with a diameter of 20 cm.
  • 2. Put chocolate in a saucepan, pour over milk, add 1/3 brown sugar: heat, stirring occasionally, until the chocolate melts. Cool down.
  • 3. Whisk the butter and remaining brown sugar into an airy mass. Rub in eggs, then chilled chocolate mass.
  • 4. Mix flour and baking soda and rub into the chocolate-butter mixture. Divide the dough into molds.
  • 5. Bake in the oven until tender (about 30 minutes). Remove from oven, cool in tins (about 5 minutes), transfer to wire rack and cool completely.
  • 6. For the cream, mix the powdered sugar and cocoa powder in a bowl. Pour honey into a saucepan, add oil and add vanilla essence. Heat over low heat until the butter melts, stirring occasionally. Pour in a mixture of powdered sugar and cocoa, stir thoroughly until smooth. Refrigerate.
  • 7. Grease the top of one cake with jam, the other with a quarter of the cream.
  • 8. Place the greased sides together and place on a serving plate. Beat the remaining cream a little, grease the top and side of the cake with it, making a wavy pattern along the top with a spoon.
  • 9. Before serving, put the cake in the refrigerator for 1 hour.
  • IN MV OVEN 65 minutes PLUS ANOTHER 25 MINUTES
  • My comments: instead of vanilla essence - just vanilla sugar, it took a lot more jam, because it turned out to be a biscuit for 3 cakes! It is possible that you need to take a 200 ml glass, and not an 250 faceted glass, like me. The cake cream was very thick! The pattern could not be done!
  • and this is how it should be, maybe you can make such a pattern with a spoon.
  • Toffee cake

Note

Recipe from the book "Chocolate Temptation" (translated from English)

Rada-dms
Such an interesting recipe went unnoticed! Nice, unusual composition, thank you very much, took note!
Zhanik
And the truth! I will definitely make my sweet tooth! Thanks to the author.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers