Mud cake topped with coconut toffee glaze

about 20 pieces
Mud cake topped with coconut toffee glaze
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Ingredients

5 eggs
500 g Dansukker Dark Muscovado Sugar
200 g butter, softened
60 g cocoa powder
1 tsp Dansukker Vanilla Sugar
1 g salt
200 g plain flou

Coconut toffee glaze
400 g desiccated coconut
300 g Dansukker Granulated Sugar
280 g Dansukker Light Syrup
300 ml double cream
125 g butter or margarine

Whisk together the eggs and muscovado sugar. Add butter, cocoa, vanilla sugar and salt and whisk until smooth. Mix in the flour. Spread the mixture into a wide oven pan 30 x 40 cm lined with greased baking parchment. Bake in the centre of the oven at 200 °C for approx. 15 minutes. Meanwhile, put the ingredients for the toffee glaze in a saucepan and simmer, stirring constantly, for 5 minutes. Spread the glaze over the cake and bake for a further 10 minutes. Allow the cake to cool, then cut into squares. Store the squares in an airtight tin with paper between each layer. Can be frozen.

The recipe was made by

Dansukker