First and foremost, a belated merry Christmas to everyone! Hope you had a super day in spite of all the restrictions. Fingers crossed that 2021 will be better for all. For the sweet toothed among you, here’s a recipe that will guarantee you a mouth full of fillings!!!

I found this recipe on the back of a box of Toffifee chocolates and decided to give it a try with a couple of adaptions (due only to 1) my lack of nougat and sufficient nuts and 2) sheer laziness!). A wonderful Irish friend, Mary-Lou, taught me a trick about melting chocolate on a cake. Simply swirl the chopped chocolate on top of the warm cake soon as you take it out of the oven, and it melts itself!! Genius you are Mary-Lou!!

I found this cake (or cookie pie says the recipe) incredibly sweet, so I would halve the sugar should I make it again. However, the sweet toothed at the table said it was fantastic so you choose. I used spelt flour as my husband has gluten problems and it worked just fine. Again, use whatever you like! The recipe said to finely chop the toffifee and the chocolate, but I chopped it roughly and it worked out well. You decide…I’m really making you make all types of decisions! Alright already!

NOTE: I didn’t use the nougat as I didn’t have any and my goodness, that would have added another level of sweet, so I used 100g of chocolate for the topping. The original recipe said 50g. Original recipe in German: www.toffifee.de

INGREDIENTS
175g sugar (or less according to taste)
2 eggs
250g butter, melted
200g flour
1 tbsp / 1 pkt baking powder
100g ground hazelnuts (I used 50g almonds and 50g hazelnuts)
Pinch of salt
15 Toffifee, chopped as fine as possible
100g milk chocolate, chopped as fine as possible
TOPPING
200g nougat (optional)
50g – 100g dark chocolate (see note above)
150g cream, whipped
12 toffifee (I used 13, what a devil I am!)

METHOD:
1. Heat the oven to 180C /357F. Grease and flour a 26cm spring form baking tin.
2. Beat the eggs and sugar till light and creamy. Add the melted butter, flour, baking powder, ground nuts and salt.
3. Fold in the chopped toffifee and chocolate.
4. Put into the baking tin, level it and bake for 35minutes.
5. Remove from the oven and sprinkle the chopped chocolate on top. It will start melting immediately so you can spread it over the cake easily. Leave to cool. Go to step 8.
6. ALTERNATIVELY: Leave out step 5, remove the cake from the oven and cool completely. Melt the nougat in a waterbath, spread it over the cake and leave to cool and harden.
7. Melt the chocolate and spread it over the middle of the cake/nougat. Leave to set.
8. Whip the cream and make 12 cream dots around the cake. Top with 12 toffifee and serve.

That’s it! Now it’s time to enjoy!