Saturday, May 7, 2011

TOBLERONE SOUFFLE CAKE



TOBLERONE SOUFFLE CAKE
BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. GREASE 9" TART PAN WITH REMOVABLE BOTTOM

IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. ADD IN ONE CHOPPED UP TOBLERONE BAR.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.

SERVE WITH A HUGE TOBLERONE TRIANGLE ON TOP!

3 comments:

Yiotta said...

Where can i get the recipe please?

Yiotta said...

Where can i get the recipe please?

Danielle said...

HI! THIS IS WHERE I FOUND THE RECIPE http://www.grouprecipes.com/15839/toblerone-chocolate-cake.html
BUT...TO BE HONEST I DID NOT LOVE IT. NEXT TIME I WILL MAKE A FLOURLESS CAKE AND CHOP UP TOBLERONE PIECES INTO IT. JUST AN IDEA FOR YOU! XO

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