toffee sauce recipe

Calling all toffee lovers! And chocolate lovers while we&#8217;re at it&#8230;We&#8217;ve topped a simple hot chocolate sponge with rich dulce de leche (or any toffee sauce of your choice) for heavenly results. Or, for something that&#8217;s a little more dessert-friendly, try our dulce de leche fondants.

Dulce de leche cake

chocolate

butter, softened, plus extra for greasing

caster sugar

free-range eggs, separated

ground almonds

tbsp milk

self-raising flour

jar dulce de leche caramel sauce

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.

Melt the chocolate in a bowl over a pan of barely simmering water, but don&#8217;t let the bowl touch the water. Leave it alone while it&#8217;s melting, then stir briefly until smooth. Once melted, take the pan off the heat, remove the bowl from the pan and leave the chocolate to cool a bit while you make the cake mixture.

Cream the butter and sugar until very light (a stand mixer or electric hand mixer are best for this, but you can do it by hand, too, with a bit of elbow grease). Beat the egg yolks lightly, then add to the mixture, a little at a time, beating well after each addition. Using a large metal spoon, fold in the ground almonds, then the slightly cooled melted chocolate, taking care not to knock out the air you&#8217;ve carefully whisked in. Fold in half the milk.

Whisk the egg whites to soft peaks (if they&#8217;re too stiff they&#8217;ll be difficult to fold in). Use the large metal spoon to fold a third of the whisked white into the chocolate mixture – this helps to loosen it. Once well mixed, fold in the rest of the whisked whites, then fold in the flour, along with the remaining milk. Spoon into the prepared tin, level the surface and bake for 35-40 minutes or until an inserted skewer comes out clean.

Once the cake has cooled, remove from the tin, then gently spread the dulce de leche over the top. Cut into squares and serve with a cup of tea. Or you can serve it as a pudding, in which case warm gently for 5–10 minutes in the oven and serve slightly warm with cream or ice cream.

Homemade toffee sauce has a rich caramelized flavor that is delicious drizzled on all of your favorite sweet treats.

Toffee Sauce

unsalted butter

brown sugar

heavy cream

vanilla extract

sea salt

In a heavy saucepan, melt together the butter and brown sugar, stirring constantly to prevent sugar from burning on the bottom of the pan.

Once the butter and sugar have melted, whisk in the heavy cream until smooth.

Cook the sauce over medium heat for 2 to 3 minutes, just until it begins simmering. Continue to stir constantly.

Remove from heat and carefully stir in the vanilla extract (mixture will bubble up) and a pinch of salt, if desired (mixture will bubble up for a moment and then subside).

Top 2 toffee sauce recipe recipes from across the web

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Dulce de leche cake

Toffee Sauce

Top 2 toffee sauce recipe recipes from across the web

The most viewed toffee sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dulce de leche cake

Toffee Sauce

The most viewed toffee sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine