 Nutty
chocolate and translucent toffee create double the crunch
atop this cake.
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients (serves 6)
Olive oil, to grease
215g (1 cup) caster sugar
125ml (1/2 cup) water
1 x 200g pkt Ferrero Rocher
1 x 350g pkt frozen Sara Lee Chocolate Cake, thawed
following packet directions
Method
Brush a baking tray with oil to lightly grease. Line with
non-stick baking paper. Place sugar and water in a saucepan
over low heat and cook, stirring, for 5 minutes or until the
sugar dissolves. Increase heat to high and bring to the
boil. Boil, without stirring, brushing down the side of the
pan with a pastry brush dipped in water, for 12 minutes or
until golden. Set aside until the bubbles subside.
Use an oven mitt to hold the lined tray. Carefully pour over
the toffee, tilting the tray to evenly coat. Set aside for
10 minutes or until set. Break into shards.
Arrange the Ferrero Rocher, in a single layer, over the cake
and press down firmly into the icing. Top with toffee
shards. Serve.
Notes & tips
Leftover toffee: Store toffee shards in an airtight
container at room temperature for up to two days. Serve with
ice-cream.
Source: Australian Good Taste - October 2007 , Page 71
Recipe by Abi Ulgiati
More recipes at:
www.taste.com.au
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