Mocha Nut Traybake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 3 h. 50 min.
Ready in
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 tsp Instant Coffee powder
- 1 tsp Baking powder
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch salt
- For the toffee
- ¾ cup superfine caster sugar
- ⅞ cup condensed milk (400 ml)
- ½ cup butter
- 1 tsp vanilla extract
- 1 pinch salt
- 11 ozs Milk chocolate (30% cocoa solids)
- 7 ozs plain Dark chocolate (70% cocoa solids)
- To decorate
- 2 ½ ozs Milk chocolate
- 2 ½ ozs white chocolate
- ½ cup Hazelnuts
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.
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