Simone’s Sweet Saturday

Toblerone Cake

As a child, I loved to rummage through my mother's handbag during car rides to grandma and grandpa's. Not to secretly pocket coins for myself, but to find a bar that was always there. My mother was addicted to Toblerone chocolate, and I also enjoyed nibbling on the striped bar. The creamy soft chocolate with the hard pieces of nougat from the well-known chocolate brand is a match made in heaven. To take a trip down memory lane, I made a special chocolate Toblerone cake for you. Light cake hidden under a blanket of chocolate nougat. This is heaven. A bite, mom?

Toblerone Cake

• 400 grams of Toblerone
• 100 grams butter
• 150 grams of cane sugar
• 3 eggs
• 150 grams of self-raising flour
• 1 tbsp cocoa powder
• 50 ml of cream

1. Preheat the oven to 180 degrees.
2. Line a springform pan with baking paper and grease the sides with some butter.
3. Melt 150 grams of the chocolate in a bain-marie.
4. Beat the butter with the sugar until fluffy.
5. Add the eggs one by one to the butter mixture.
6. Fold the flour, cocoa, and Toblerone into the mixture and then pour the batter into the cake pan.
7. Bake the cake for 35 minutes. Check with a skewer if the inside of the cake is done.
8. Let the cake cool completely.
9. For the ganache layer, melt 150 grams of the chocolate in a bain-marie and add the cream. Stir until everything is well combined.
10. Let the ganache cool and then pour it over the cooled cake.
11. Chop the last part of the chocolate coarsely and sprinkle it over the cake. Then place the cake in the refrigerator for at least two hours.