Chocolate toffee cake

Chocolate toffee cake

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From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
125g butter
155g brown sugar
2 eggs
75g self-raising flour
55g ground almonds
75g dark chocolate, grated, plus extra (optional)

Toffee icing

Quantity Ingredient
60g butter
155g brown sugar
2 tablespoons golden syrup
125ml cream
icing sugar, sifted, (optional)

Method

  1. Cream butter with sugar until light and fluffy. Beat in eggs one at a time, then fold in flour and ground almonds. Add chocolate and mix well. Pour into a greased and lined 20 cm cake tin. Bake in a preheated moderate oven for 1¼ hours or until firm to a light touch. Leave in the tin for 5 minutes, then turn carefully onto a wire rack to cool.
  2. To make toffee icing, put butter, sugar and syrup into a saucepan. Stir over a gentle heat until sugar has dissolved. Bring to the boil, reduce heat immediately and simmer, without stirring, for 5 minutes. Remove from the heat and slowly pour in cream in a steady stream, beating well with a wooden spoon. Leave to cool and thicken. If you prefer a thicker icing, add sufficient icing sugar to give the desired consistency. Spread over cake and swirl surface with a spoon. Decorate with extra grated chocolate, if wished.
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