Nutty chocolate and translucent toffee create double the crunch atop this cake.
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 6)
- Olive oil, to grease
- 215g (1 cup) caster sugar
- 125ml (1/2 cup) water
- 1 x 200g pkt Ferrero Rocher
- 1 x 350g pkt frozen Sara Lee Chocolate Cake, thawed following packet directions
Method
Brush a baking tray with oil to lightly grease. Line with non-stick baking paper. Place sugar and water in a saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, brushing down the side of the pan with a pastry brush dipped in water, for 12 minutes or until golden. Set aside until the bubbles subside.
Use an oven mitt to hold the lined tray. Carefully pour over the toffee, tilting the tray to evenly coat. Set aside for 10 minutes or until set. Break into shards.
Arrange the Ferrero Rocher, in a single layer, over the cake and press down firmly into the icing. Top with toffee shards. Serve.
Notes
Leftover toffee: Store toffee shards in an airtight container at room temperature for up to two days. Serve with ice-cream.
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