Homemade scrumptious warm toffee cake

בס"ד

From the moment I tasted the warm toffee cake of Rothschild's café, I knew I had to recreate it at home, and what I made is just divine - a perfect warm chocolate toffee cake.

 

Warm toffee cake is basically a cake that combines a layer of chocolate cake, some sort of biscuit (usually it is an alfajores cookie dough) and a toffee. I decided to create a recipe of my own with a layer of chocolate brownies, a layer of alfajores dough and using dulce de leche spread. 

I tried not making the layers themselves too sweet, after all, there is enough sweetness in the Dulce de leche spread that uses as toffee and the chocolate sauce poured just before serving.

This cake is just perfect, and although it may seem intimidating making it, it is actually quite easy to make. I used in the cake Dulce de leche spread of Dulcor that is imported and marketed in Israel by Danshar company. 

I got the Dulce de leche to review alongside other products of Danshar that are perfect for Shavuot. I got Tusso's no added sugar instant vanilla pudding and strawberry Jell-O. Bonomi's ladyfingers (that I made with a Tiramisu cake recipe). And baked base millefoglie, black cherry confiture of Hero and rice drink with almonds and hazelnuts of dream company.


The combination of brownies with alfajores dough and dulce de leche is so good that it might become a permanent cake in your house. The chocolate sauce is optional. You can enjoy the cake as it is.

Ingredients for a cake in 30X30 cm squared pan:
Brownie layer:
100 gram / 3.5 oz. bittersweet chocolate
100 gram / 3.5 oz. butter
1 tsp. vanilla extract
2 L eggs
1/2 cup sugar
1/4 cup + 1 Tbsp. white flour



Alfajores dough:
1/2 cup white flour
1/2 cup cornstarch
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup sugar
75 gram / 2.6 oz. cold butter, cut into cubes
2 L egg yolks

Dulce de leche, about 200 gram / 7 oz. or as desired

Chocolate sauce (optional):
100 gram / 3.5 oz. bittersweet chocolate
1/2 cup whipping cream

Preparation:
Preheat oven to 180C/350F, turbo.

Make the brownie layer:
Melt the chocolate and butter until completely melted in a microwave-safe bowl in intervals, so you don't burn the chocolate.

Mix in the eggs and vanilla extract. Add the flour and sugar and mix again. Transfer to a 30X30 squared cm pan (about 12X12 inch)with greased baking paper and bake in the middle rack for 15 minutes or until a toothpick inserted comes out clean. After baking, take the cake out of the pan using the baking paper and set aside to cool.

Meanwhile, Make the alfajores dough:
Throw flour, cornstarch, baking powder, baking soda, and sugar into a food processor and mix for a couple of seconds. Add the butter cubes and egg yolks and process until you get one piece of dough. 

Transfer onto a baking paper and flatten it using your hands to form a shape that will fit the 30X30 cm squared pan or place another piece of baking paper on the dough and flatten using a rolling pin. If the dough sticks to the baking paper, then dust with a bit of flour. Transfer the dough with the bottom baking paper only to the pan and bake for 10 minutes only in the middle rack of a preheated oven at 180C/350F, turbo.

Then take out of the oven and assemble the layers:
Take the brownie cake, spread with Dulce de leche as much as you want, place the alfajores layer on top. My alfajores dough broke, but that is okay because you just start to reassemble it like a puzzle on the brownie cake. 

Now cut the cake into equal in size cubes, I cut mine to 16 parts with a serrated knife, make sure to work with a clean knife after each cut. You can serve as is or take one cube of cake and spread with Dulce de leche and then top it with another cube. 

Then just before serving make the chocolate sauce:
Melt in the microwave the chocolate and whipping cream until fully melted. Again make sure not to burn the chocolate by melting in intervals. Pour as much as you want on the cake and serve. 

I decided to go on a wild look with my cake and drizzle just a bit that you can still see the inside of the cake. This recipe is the best warm toffee cake recipe out there!
The cake keeps well in the fridge for a couple of days in an airtight container and is great served cold as well.

*If you have a lot of chocolate sauce leftovers, just pop it in the fridge in a microwave-safe bowl with a lid. When you want to use it, it will probably be solid, so soften it in the microwave for a couple of seconds, and it will be as good as new.