Toffee Cake

Siham Al-MansouriCuisinier

Ingrédients

• Melted butter for greasing the pan
  0
• 200 grams of butter, cut into cubes
  200 grams
• 200 grams of white chocolate, chopped
  200 grams
• 1 cup of brown sugar
  1 cup
• 3/4 cup of hot water
  0.8 cup
• 1 tablespoon of syrup
  1 tablespoon
• 2 teaspoons of vanilla
  2 teaspoon
• 2 eggs, at room temperature
  2 pieces
• 1 cup of flour
  1 cup
• 2 teaspoons of baking powder
  2 teaspoon
• Powdered sugar for decoration
  0
• 1/2 cup of brown sugar
  0.5 cup
• 2 tablespoons of cream, for desserts
  2 tablespoon
• 60 grams of butter, chopped
  60 grams
• 1 1/2 cups of powdered sugar
  1.5 cup
• 1/4 cup of chocolate, white chips
  0.3 cup

Mesures

1. 1

   Preheat the oven to 160 degrees Celsius.

   5 minutes
2. 2

   Grease the baking sheet with butter and place a sheet of parchment paper on it.

   Matériel requis:

   Plaque de cuisson

   5 minutes
3. 3

   Place the butter, chocolate, sugar, water, syrup, and vanilla in a pot over heat and stir until the chocolate melts and the mixture is combined, then set aside for 20 minutes to cool.

   Matériel requis:

   Marmite

   20 minutes
4. 4

   Add the eggs one at a time, beating well after each addition.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
5. 5

   Sift the flour over the chocolate mixture and stir until the ingredients are well combined.

   5 minutes
6. 6

   Pour the mixture into the pan and bake in the oven for 50-60 minutes, allowing the cake to cool for 20 minutes before inverting it onto a plate.

   60 minutes
7. 7

   To prepare the toffee, place the brown sugar, cream, butter, and chocolate chips in a pot over heat and let it melt the butter and chocolate, remove from heat and add the sifted powdered sugar, pour the mixture immediately over the cake.

   Matériel requis:

   Marmite

   10 minutes
8. 8

   Melt a few white chocolate chips and use them to decorate the cake.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques