Muddy Toblerone Cake Recipes

MUDDY TOBLERONE CAKE

Steps:

• Cream butter and sugar. Add eggs and melted toblerone, mix thoroughly.
• Sift flour, baking powder and cocoa into the creamed ingredients. Stir, then add milk, stir again.
• Bake in greased or lined 20cm springform tin 30-40 minutes.

SAVORY PARMESAN POPOVERS (HEALTHIER!)

Steps:

• Place the oven rack on the next-to-lowest shelf of the oven. Preheat the oven to 450*. Coat 6 popover cups, deep muffin cups, or custard cups with nonstick spray.
• In a medium bowl, stir together the milk, unbleached or all-purpose flour, whole wheat flour, oil, basil, and salt. Vigorously whisk in the egg and egg whites.
• Spoon the batter into the prepared cups. Sprinkle with Parmesan evenly over the batter in the cups. Bake for 15 minutes.
• Reduce the oven temperature to 350*. Do not open the oven door. Bake for 15-20 minutes longer, or until deep golden brown and puffed up.
• Remove the popovers from the oven and cool in the cups on a rack for 5 minutes. Carefully remove from the cups and serve.

TOBLERONE CAKE

Steps:

• 1) Set oven to 180C. Add butter, honey and sugar to a bowl and beat till smooth
• 2) Add flour, cocoa, ground almonds, eggs, baking powder and beat again till smooth.
• 3) Stir in Toblerone and blanched almonds with a spoon then pour into a 20cm lined baking tin.
• 4) Sprinkle with flaked almonds and cook for 40min to an hour.
• 5) Leave to cool then serve.