Chocolate And Toffee Semifreddo Cake With Caramel S

Name: Chocolate And Toffee Semifreddo Cake With Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 1 tbsp cocoa powder; 3 tbsp butter, cubed and softened; 1 tsp vanilla extract; 4 medium eggs; 1/4 cup + 2 tbsp sugar; 5 oz dark chocolate, chopped; 1 cup + 3 tbsp heavy cream; 4 oz chocolate covered toffee bar, such as Heath; 5 tbsp sugar

Servings: persons

1
Preheat the oven to 325u00b0F. Sift the flour and cocoa powder into a bowl and add the butter, vanilla extract, 1 egg and 2 tbsp of the sugar. Mix to a smooth dough and press evenly into the base of a greased and parchment lined 12 inch spring-form cake pan. Prick all over with a fork then bake in the oven for 12-15 mins. Leave to cool.
2
Melt the dark chocolate in double boiler, then let cool for 10 mins. Place the 3 remaining eggs and 1/4 cup of sugar in a large bowl and whisk together with an electric mixer until very thick, pale and creamy. Whisk the melted chocolate into the egg mixture. Whip 1 cup of cream until stiff then gradually fold it into the chocolate mixture along with 2/3 of the chopped chocolate toffee bar. Spoon into the pan, gently leveling the surface. Place in the freezer for 5 hours or overnight.
3
Remove the frozen cake from the freezer. Un-clip the tin and transfer the cake to a serving plate. Stand at room temperature for 20 mins to soften slightly.
4
To make the caramel sauce, put 5 tbsp sugar in a heavy-based pan and heat gently, without stirring until it dissolves and turns to a golden caramel. Stir in 3 tbsp of cream and simmer to make a smooth sauce then stir in the rest of the cream and the chopped chocolate butter almond bar and stir until the chocolate has just melted. Pour the warm sauce over the ice cake and serve immediately.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup all purpose flour, 1 tbsp cocoa powder, 3 tbsp butter, cubed and softened, 1 tsp vanilla extract, and more.

Yes, Chocolate And Toffee Semifreddo Cake With Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Toffee Semifreddo Cake With Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions