Chocolate And Toffee Semifreddo Cake With Caramel Sauce

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.