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

Cake:
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)

Filling:
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:
Dumletårta