Chocolate-Toffee Triffle

Chocolate-Toffee Triffle

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ounces unsweetened chocolate, finely chopped

  • 1

    cup cake flour, sifted

  • 1

    teaspoon baking soda

  • ¼

    teaspoon salt

  • cups golden brown sugar, packed

  • ½

    cup unsalted butter, room temp

  • 1

    large egg

  • 1

    large egg yolk

  • ¼

    cup buttermilk

  • ½

    cup boiling water

  • 1

    teaspoon vanilla extract

  • 3

    cups whipping cream, chilled

  • cups chocolate-covered English toffee bits, 2 6 ounce bags

Directions

Preheat oven to 375 F. Butter and flour 9-inch square baking pan with 2-inch sides. Melt 1 1/2 ounces chocolate in top of double broiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes. Sift flour baking soda and salt into medium bowl. Beat brown sugar and butter in a large bowl blended. Add egg; beat well. Beat in yolk. Add melted chocolate; beat until blended. Mix in dry ingredients. Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin). Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temp) Beat cream in large bowl until stiff peaks form. Spoon 1 1/2 cups whipping cream into bottom of large glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours (Trifle can be prepared 1 day ahead. Keep refrigerated. Sprinkle trifle with chocolate shavings and serve.


Nutrition

Facebook Conversations