Hot chocolate cake with toffee sauce recipe

By Catherine Hill

This wonderful chocolate cake recipe has the added perk of a rich toffee sauce drizzled over.

100g butter, softened, plus extra for greasing
175g caster sugar
4 eggs, separated
100g ground almonds
6 tbsp milk
100g plain chocolate, melted
175g self-raising flour
220g jar chocolate toffee sauce (we love Merchant Gourmet’s Dulce de Leche Chocolate Toffee, from major supermarkets)

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a square 20cm loose-bottomed cake tin and line the base with baking paper.
2. Cream the butter and sugar until very light. Beat the egg yolks and add to the mixture, a little at a time, beating well. Fold in the ground almonds, milk and melted chocolate.
3. Whisk the egg whites to soft peaks. Using a large metal spoon, carefully fold a third into the chocolate mixture. Once well mixed, fold in the rest, then fold in the flour. Spoon into the prepared tin, level the surface and bake for 35 minutes.
4. Prick the top of the cake all over with a skewer and spoon over the chocolate toffee sauce. Gently spread over the top and return to the oven for 5 minutes. Cool in the tin for 5 minutes, then slide or lift out. Cut into squares and serve hot or warm with crème fraîche.