Mocha Nut Traybake

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Mocha Nut Traybake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Calories:
3651
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie3,651 kcal(174 %)
Protein51.95 g(53 %)
Fat221.15 g(191 %)
Carbohydrates371.75 g(248 %)
Sugar added106.7 g(427 %)
Roughage5.35 g(18 %)
Vitamin A1,321.73 mg(165,216 %)
Vitamin D3.19 μg(16 %)
Vitamin E15.51 mg(129 %)
Vitamin B₁1.42 mg(142 %)
Vitamin B₂1.93 mg(175 %)
Niacin14.84 mg(124 %)
Vitamin B₆0.3 mg(21 %)
Folate355 μg(118 %)
Pantothenic acid2.46 mg(41 %)
Biotin20.46 μg(45 %)
Vitamin B₁₂3.64 μg(121 %)
Vitamin C4.62 mg(5 %)
Potassium1,551.91 mg(39 %)
Calcium744.48 mg(74 %)
Magnesium301.77 mg(101 %)
Iron18.9 mg(126 %)
Iodine162.41 μg(81 %)
Zinc7.18 mg(90 %)
Saturated fatty acids118.05 g
Cholesterol621.74 mg

Ingredients

for
10
For the cake
1 ½ cups butter
1 cup superfine caster sugar
5 eggs (beaten)
3 ½ cups all-purpose flour
¾ cup hazelnut flour
1 teaspoon Instant Coffee powder
1 teaspoon Baking powder
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch salt
For the toffee
¾ cup superfine caster sugar
cup condensed milk (400 ml)
½ cup butter
1 teaspoon vanilla extract
1 pinch salt
11 ounces Milk chocolate (30% cocoa solids)
7 ounces plain Dark chocolate (70% cocoa solids)
To decorate
2 ½ ounces Milk chocolate
2 ½ ounces white chocolate
½ cup Hazelnuts
How healthy are the main ingredients?
eggcinnamonclovessalt

Preparation steps

1.
Heat the oven to 180°C (160° fan) | 350°F | gas 4. Grease a 20 cm x 30 cm | 8" x 12" baking tin.
2.
For the cake: beat together the butter and sugar until creamy. Stir in the eggs until blended.
3.
Sift together the flour, hazelnuts, coffee powder, baking powder, spices and salt. Stir into the butter mixture until just combined.
4.
Scrape into the baking tin, smooth the surface and bake for about 45 minutes until golden. Set aside to cool.
5.
For the toffee: heat the sugar, condensed milk, butter and vanilla and salt in a pan, stirring. Cook for about 5 minutes until bubbling. Remove from the heat. Gradually stir in the milk and plain chocolate. Allow to cool until spreadable.
6.
Remove the cake from the tin and cut in half horizontally through the centre.
7.
Spread the toffee mixture on one half and top with the remaining cake. Press lightly and chill for at least 2 hours.
8.
Melt the milk and white chocolate in 2 separate heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool and thicken slightly.
9.
Spoon onto the cake and spread to give a marbled effect. Decorate with hazelnuts.