Cakes / Sweet Treats / Chocolate
You will create 3 things in this recipe:
And finally, put it all together, with a handful of other ingredients et voila!
30g Coconut oil
2 Egg yolks
110g Ground almonds
30g Truvia / Natvia / Pure Via
1 tsp Vanilla extract
80g Double Cream
6 Sugar free Werthers Original
100g Unsalted butter
20g Truvia / Natvia / Pure Via
All of the toffee sauce
20g Cocoa powder
All of the cookies
100g 85% Dark chocolate
Ingredients for the cookies:
Ingredients for the butterscotch sauce:
Ingredients for the tiffin cake:
4 Cookies - the reason we're making 4 cookies, rather than 1 big cookie, is because the smaller cookies cook more evenly in the microwave.
Melt the coconut oil and allow to cool for a moment.
Add all the other ingredients to the oil.
Mix well until a crumble texture forms. Now use your hands to form a dough ball.
Grease a microwave plate or line it with greaseproof paper.
Cut the dough ball into even quarters and take one quarter of the dough ball and press onto a plate to create a cookie shape.
Cook in the microwave for 30 seconds. Cook for a further 30 seconds and allow to cool.
Repeat with 2nd, 3rd and 4th cookie. Leave these to cool and crispen up (about 10 - 15 minutes)
Butterscotch Sauce - this sauce is what gives the cake its melt in the mouth taste. Plus you learn how to make a terrific butterscotch sauce, that can be used to transform all sorts of puddings…..icecream, chocolate cake, berries……
Put cream and butterscotch sweets into a nonstick saucepan.
Gently melt, whilst stirring constantly. This will thicken into a glossy thick sauce
Tiffin Cakes - This cake is without doubt, a melt in the mouth type cake. But 24 hours later, the biscuits in the cake do lose their crunch. So my husband suggested eating all very quickly. This is not an option for 1 person!!! But I can assure you, this does not take away from the gorgeous melt in the mouth taste
Break up the biscuits into small chunks in a bowl
Line your tin
Meanwhile, you have a saucepan with your butterscotch sauce, add to this the butter, sweetener and cocoa powder
Gently melt these ingredients in with the butterscotch sauce.
Once all combined, add all the biscuit chunks and mix well.
Press into your tin and pop into the fridge.
Meanwhile, break up your chocolate into a microwave bowl and melt in 30 second blasts
Once melted, pour the chocolate over the cake mixture and spread evenly.
Allow to almost set, and then score with a knife (this stops the chocolate cracking)Pop in the fridge till set
Edible immediately, but best leave it for an hour.
Nutrition per serving
Calories 182, Carbs (net) 2.3 grams, Protein 2.9 grams, Fat 17.5 grams
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