Chocolate Toffee Brownie Cake Recipes

Steps:

• Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool., In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans., Bake at 350° until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting., In another large bowl, combine cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture., Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
• Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
• Remove the pan from the heat.
• Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
• Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
• Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
• Serve with cream or ice cream and plenty of fresh fruit.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
• Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
• Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
• Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
• Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. In a small bowl, combine caramel topping and milk; add to batter and mix well. Fold in toffee bits; set aside., In a microwave, melt butter and chocolate. Beat in eggs, sugar and vanilla; gradually beat in flour. , Spread half of brownie batter into a greased 13x9-in. baking pan. Drop caramel batter by spoonfuls onto brownie batter; swirl to combine. Drop remaining brownie batter on top., Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In blender, place beans and water. Cover; blend on high speed 30 to 60 seconds or until smooth.
• In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.
• Bake 20 to 24 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached.
• Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top of hot brownies. Immediately sprinkle toffee chips over top.
• Let stand about 3 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store covered.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. Make and bake brownies as directed on box, using water, oil and egg. With fork, poke holes in baked brownies; pour liqueur over brownies, allowing it to seep into holes. Cool completely in pan.
• Meanwhile, in large microwavable bowl, microwave chopped candy and 1/4 cup of the whipping cream uncovered on High 1 minute to 1 minute 30 seconds, stirring after 1 minute, until chocolate is melted. Let stand 45 minutes or until almost cool. In chilled large bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until soft peaks form. Gently fold whipped cream into chocolate mixture.
• Crumble brownies into bite-size pieces; divide evenly among 36 (2-oz) shot glasses. Spoon chocolate cream mixture evenly over brownies. Top each dessert with whipped cream topping. Garnish with sugared cranberries and mint leaves, if desired.

Steps:

• Make cake:
• Position rack in center of oven and preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Sprinkle pan with 1/2 tablespoon cocoa powder; tilt pan to coat bottom and sides. Shake out excess.
• Mix flour, baking powder and salt in small bowl. Stir butter and remaining 3 tablespoons cocoa in heavy small saucepan over medium-low heat until butter melts and mixture is smooth. Remove from heat.
• Using electric mixer, beat eggs and sugar in large bowl until thick and fluffy. Mix in hot water and cocoa mixture. Mix in flour mixture. Stir in pecans, toffee bits and chocolate chips.
• Transfer batter to prepared pan; smooth top. Bake cake until top is firm and tester inserted into center comes out with moist crumbs still attached, about 25 minutes. Cool in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Turn cake out onto platter. Cool.
• Make glaze:
• Stir chocolate, butter and honey in small saucepan over medium-low heat until mixture is smooth. Cool until mixture thickens slightly but is still pourable, about 10 minutes.
• Pour glaze over top of cake, allowing some to run down sides. Spread glaze over top and sides of cake. Sprinkle top of cake with pecans and toffee bits. Chill until glaze is set, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let stand at room temperature 15 minutes before serving.)