Toffifee Cake

I am not the biggest fan of Toffifee, but the combination of chocolate, caramel and nuts – that is something I really love! I created this cake, since a friend of mine asked me, if I have baked a Toffifee cake before. At that time, I haven’t. But that fact can be changed pretty quickly. 😉

This is a wonderful combination of a hazelnut-chocolate cake, paired with a rich chocolate frosting, with hints of hazelnut and caramel, surrounding a dulce de leche center in the middle of the cake and roasted hazelnuts for an extra crunch. Honestly, what’s not to like about this?! 🙂

The frosting is my personal highlight in this one. My husband laughed at me, because I had frosting on my face, after ‘cleaning up’ the mixer. Strict quality assurance. 😀 If you like chocolate, nuts and caramel – then this is the cake for you.

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Cake

• 3 egg yolks
• 4 tablespoons hot water
• 1 pinch of salt
• 115 of white sugar
• 1 packet of vanilla sugar
• 3 egg whites
• 50 g cornstarch – I always use vanilla pudding powder
• 50 g flour
• 2.5 teaspoons of baking powder
• 20 grams of cocoa powder
• 20 grams of ground hazelnuts

Frosting

• 250 grams of butter
• 180 grams of powdered sugar
• 1 tsp of vanilla extract – optional
• pinch of salt
• 240 grams of melted chocolate (you can either mix milk & dark chocolate or use all dark – according to your preferences)
• 6 tbsp of unsweetened cocoa powder
• 40 grams of hazelnut butter from Prozis
• Get the hazelnutbutter here: https://www.prozis.com/de/de/prozis/haselnusscreme-cremig-250-g/?ot=AFFDE974&utm_source=prz_affiliate&utm_medium=referral&utm_content=product&utm_campaign=su_ha_pr_af
• 1 tbsp of Dulce de Leche
• optional 1/4 tsp of decaffeinated ground coffee to enhance the chocolate flavor

Additional ingredients

• 80 grams of dulce de leche
• 30 grams of roasted, chopped hazelnuts
• 1 package of Toffifee

Instructions

1. Separate the eggs. Whisk together the egg yolks and hot water until frothy. Add salt and the white sugar. Beat until the mixture becomes thick and creamy.
2. Beat egg whites until very stiff and add the vanilla sugar.
3. Sieve the mixture of flour/cornstarch, cocoa powder and hazelnuts with baking powder over it. Mix everything carefully.
4. Preheat the oven to 200 degrees Celsius (top/bottom heat).
5. Pour the egg white mixture over the egg yolk cream. And carefully fold in the stiff egg whites, until everything is combined.
6. Line a springform pan (26 cm) with baking paper, fill in the dough, and bake in a preheated oven s on the lower rack for about 30 minutes.
7. Check after 30 minutes, if the dough is done, when nothing sticks to a wooden stick.)
8. Set the cake aside and let it cool down entirely. I usually bake the cake one night before I need it, so the cutting becomes easier, after the dough has set entirely.
9. Cut the cake into 2 or three layers.
10. Prepare the frosting by creaming the butter and the powdered sugar.
11. Add in the vanilla extract and the salt and mix again. Melt the chocolate in the microwave or with a double boiler and add it to the buttercream.
12. Mix in the hazelnut butter, the dulce de leche and combine everything.
13. As a last ingredient, mix in the cocoa powder.
14. Take the bottom layer of the cake and spread 30 grams of dulce de leche in the center of the cake.
15. Add the frosting around it. Sprinkle the chopped hazelnuts on top of the frosting, close to the edge.
16. Add the second layer and repeat.
17. Add the third layer and top the cake with most of the remaining frosting.
18. Transfer the remaining frosting to a piping bag and pipe16 little roses with the frosting.
19. Top with 16 Toffifee.
20. Keep the cake in the fridge – until 30 minutes before it gets served.
21. Leftovers kan be kept in the fridge for up to 5 days, if this lasts that long at your house. 😉

Love and Happiness,

Sue