We love this delicious decadent dark chocolate dessert topped with our Coffee Toffee Crunch or Almond Toffee Crunch.
100 g butter
225 g dark chocolate, coarsely chopped
200 g toffee, coarsely chopped
75 g flour
160 g unrefined brown sugar
35 g organic cocoa powder + 1 1/2 tsp for decoration
1 tsp baking powder
1/2 tsp vanilla extract or ground espresso
3 medium eggs, beaten
100 ml crème fraîche
250 ml whipping cream
125 ml double cream
1 tbsp coconut oil
Preheat the oven to 350°F/180°C. Grease a 10 inch springform cake pan and dust with flour. Melt the butter with 1/2 the chocolate over low heat then allow to cool. Sift the flour, baking powder, 1/3 cup cocoa powder and sugar together. Combine the vanilla extract with the eggs and mix into the flour and sugar to create a batter. Drizzle the chocolate butter into the mixture, stirring. Next, mix in the crème fraîche. Pour the cake mixture into the pan and smooth the top with a large knife. Bake for 8-10 minutes. Remove from the oven and sprinkle 1/3 of the chopped toffee evenly over the top. Return to the oven and bake for another 17-20 mins.
Remove the cake from the oven, loosen the sides of the cake pan and place on a wire rack to cool. When the cake has cooled thoroughly, transfer it to a plate. Spread the whipped cream over the top of the cake and refrigerate for 30 mins.
Meanwhile, heat the remaining cream in a small saucepan over low heat with the rest of the dark chocolate and the coconut oil, stirring until the chocolate has melted. Remove from the heat and allow to cool. Remove the cake from the refrigerator and spread the chocolate mixture evenly over the cake. Return the cake to the refrigerator for 1 hour. When ready to serve, sprinkle the cake with the rest of the chopped toffee and a little cocoa powder.