Chocolate and Nougat Cake
Gooey Chocolate Cake with a Luxurious Toblerone topping.
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Ingredients
- For the Cake
- 200g (7 oz) Toblerone
- 175g (6 oz) Butter
- 150g (5 oz) Caster Sugar
- 3 Eggs (beaten)
- 100g (4 oz) Self Raising Flour
- ½ tsp Baking Powder
- 50g (2 oz) Cocoa Powder
- 1 tbsp Semi-Skimmed Milk
- For the Icing
- 200g (7 oz) Toblerone
- 50g (2 oz) Butter
- 2-3 tbsp Semi-Skimmed Milk
- 175g (6 oz) Icing Sugar
Details
servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
Grease and line 2 round 20cm (8 inch) tins.
Step 2
Using a potato peeler, make some chocolate curls from the base of the Toblerone bars and reserve in the fridge for decoration.
Break 100g (4 oz) of the remaining Toblerone into pieces and melt in a pan over a gentle heat.
Step 3
Cream together the butter and sugar in a large bowl until light and fluffy.
Separate the eggs and add the egg yolks and chocolate and mix well.
Step 4
Sift in the flour, baking powder and cocoa, then add the milk and fold the mixture until all ingredients are combined.
Whisk the egg whites until almost trebled in size and fold in to the mixture.
Step 5
Divide the mixture between the two tins and bake for 25-30 minutes.
Remove from the oven and leave to cool in the tin before turning out on to a wire cooling rack.
Step 6
To make the icing place the chocolate Toblerone pieces in a saucepan over a gentle heat with the butter and the milk, stirring until the butter and chocolate have melted.
Remove from the heat, sift in the icing sugar and stir well.
Leave to cool.
Step 7
Sandwich the cakes together using some of the icing and swirl the remaining icing over the top and sides of the cake.
Decorate with chocolate curls, a dusting of icing sugar and fresh raspberries if you wish.
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