Friday, April 17, 2009

Chocolate Toffee Cake


This one is delicious. Really, really, really delicious. And I had a hard time writing about it since it's made to taste like a Swedish candy: Dumle. (Hence the Swedish name.) It's basically chewy soft caramels with milk chocolate. And the filling for this cake, while mostly milk chocolate, does taste just like it with the addition of toffee essence. Which most of you probably can't find, but don't worry - it's optional and I bet it'll be really good anyway.

This recipe comes from Swedish pastry chef Daniel Roos who works at Operakällaren, which is one of Sweden's top restaurants. He has a blog where he showcases his desserts, and often gives recipes and ideas for things to try at home - I love that. He's really talented and very inspiring.

This is pretty rich and could serve a lot of people - potentially. However, we were seven when I served this at Easter lunch, and it was pretty much devoured. So, it will depends on how hungry, greedy or sweet-toothed your guests are. (When in doubt, make two.)

Chocolate Toffee Cake
serves 8-10

150 g hazelnuts, ground
65 g sugar
1/2 tsp baking powder
50 ml white baking syrup (or glucose)
100 g egg whites (about three)

200 ml cream (35-40% fat)
350 g milk chocolate
90 g butter
1 tsp toffee essence - you can skip this, but in Sweden it can be ordered from Essence-fabriken)

Heat the oven to 175°C. Mix all the ingredients for the cake in a bowl, and pour into a lined or buttered springform tin. (Mine is 24 cm, about 8,5 inches)

Bake for about 10 minutes. Let it cool completely.

Melt all the ingredients for the filling in a saucepan on low heat, and pour on top of the completely cooled cake. Place in the freezer to set for at least a few hours, or over night. Let it thaw before serving though, or it will be very hard to cut through.

Top with a few berries, and serve with some lightly whipped cream. If you want your edges to look better, line your tin with sturdy plastic before pouring in the filling.

Recipe in Swedish:


Jamie said...

This looks so sinful, so decadent, so amazing it is almost scary! But if I were served this, I would indeed fall into the greedy and sweet-toothed categories.

Heinushka said...

Sounds so very delicious. I love Dumles. I've got to try this soon! Thanks!

beckyferris said...

mmmmm... looks heavenly. i'll have to try it!

dp said...

That looks like the Diam Torte they sell at Ikea. You wouldn't happen to have a recipe for that, would you? :-)

Anne said...

Dp - it's not completely the same, but somewhat similar.. if you add daim. And use almonds rather than hazelnuts. The Daim cake is actually a take on a classic Swedish "Oscar II:s cake" which I did for my blog's birthday a few years ago. It's really tasty, but that version doesn't have chocolate. Here you go:

The daim cake is produced by a huge company and sold in every grocery store and even in gas stations here. But I like it :)

Jules said...

Sounds and looks delicious. I could just eat a slice of it now.

Puglette said...

is toffee essence similar to a flavoring? is it liquid like vanilla? that cake looks so good!

Anne said...

Puglette - exactly! :) Comes in a tiny bottle and looks clear, smells *very* strongly on its own. I have no idea what to do with the rest of my bottle except for this cake, over and over... :)

dp said...

Oh, thank you! Everyone loves Diam torte. Ikea is the only place to get it and it's always sold out. Always. So lucky you can get it anywhere!

Jeanne said...

Oh wow - like a giant candy! THat looks like pure, oozy decadence. And I love the berry garnish :)