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Easy Chocolate Cake

This classic Toffee is buttery and rich, and pairs very well with Dark Chocolate. For easily printable instructions, please refer to the English Toffee Recipe.

Begin by assembling your ingredients:

* 3/4 cup almonds, toasted and Choped
* 1 pound of dark chocolate
* 2 cups (1 pound) butter
* 2-2/3 cups granulated sugar
* 1/3 cup water
* 1/4 cup light corn Syrup

You will also need a large baking sheet with 1" sides, covered with foil and sprayed with nonstick cooking spray.





Cut the butter into small, even squares. Place the chopped butter, sugar, water, and corn syrup in a large heavy saucepan over medium heat.





Stir the mixture constantly until the sugar is dissolved and the butter is melted. Insert a candy thermometer and bring the candy to a boil. Periodically brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming on the sides and turning your candy unpleasantly gritty.





Continue to cook the candy, stirring frequently, until it reaches 300 degrees on the candy thermometer. If the candy appears to separate (with a layer of melted butter on top) carefully stir it vigorously to make it come back together again. Watch the candy as it approaches 300, since it cooks quickly and can easily scorch at high temperatures. As it reaches the proper temperature it will turn a dark, golden amber color.





Once the candy reaches 300 degrees, carefully remove the pan from heat and pour the toffee onto the prepared baking sheet. Do not scrape out the remaining candy clinging to the sides and bottom of the pan. Be very careful during this process, as hot sugar can cause painful burns.





1. Immediately after the toffee is poured onto the baking sheet, use a spatula to spread the candy to an even thickness.

2. Allow the toffee to begin to set for a minute or two, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles, firmly cutting through to the bottom of the pan. Allow the toffee to cool completely.




Once the toffee is cool, carefully break it apart on the scored lines into small squares. At this point, the toffee is finished and can be served plain. If you wish to dip it in chocolate, proceed to the next step.





To dip the toffee in chocolate, begin by Melting Chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent Overheating.

Dip each piece of toffee in the chocolate. You can dip it halfway in, or if you prefer, you can use a fork or dipping tools to submerge the toffee pieces entirely in chocolate. Remove the toffee from the chocolate and drag the bottom of the fork across the lip of the bowl to remove excess chocolate. Place dipped toffee pieces on a baking sheet lined with aluminum foil. You can serve the Chocolate Dipped toffee as-is, or if you would like to cover it with chopped nuts, proceed to the next step.




While the chocolate is still wet, sprinkle the tops of the toffee bars generously with chopped nuts. Repeat with the remaining chocolate, toffee and nuts.






Place the toffee in the refrigerator to set the chocolate for about 20-30 minutes. Once the chocolate is set, the toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week.

Related : Easy Chocolate Cake Recipe