White Toblerone Bundt cake...

So, what do you do when you get given one of those massive Toblerone bars? You instantly go in search of a way to turn it into something even more divine like a Bundt cake. I do like Toblerone but I must admit that I find the white chocolate a bit sickly and sweet on its own. However, when it becomes the base for a Bundt cake it becomes transformational. This cake was so moist and soft. It melted in your mouth. The intense sweetness of the chocolate had gone and instead it made the cake rich and flavourful. There was 200g of Toblerone in this, which was half of one of those giant bars. I could easily have just sat and sliced another five slices of this and gobbled them down. Self-restraint is not easily accomplished around this cake. Make at your own waistlines risk!

White chocolate Toblerone Bundt cake

Melt in a double boiler :
250g butter
200g white Toblerone
1 cup milk
1 cup caster sugar
2 tsp vanilla extract

Leave to cool. Once cool add 2 cups plain flour, 2 and half tsps baking powder and 3 beaten eggs.

Pop in the Bundt pan and bake for about 40 minutes. Check after 30 minutes though. You don't want to overcook and lose that lovely moistness. Cool completely on a wire rack before turning out onto a cake stand. Sprinkle with icing sugar.

Devour shamelessly!

everyone's going fruit and nuts...even these toblerone cupcakes!

i am definitely going fruit and nutty because last week i discovered that the most wondrous of chocolate bars...toblerone...now comes in a fruit and nut variety! how scrumptious! and by the way, how long has this been going on for without me knowing. i mean i am thinking of all those amazing fruit and nut toblerones that could have been shamelessly devoured by me and have missed out! anyway, when i tasted it, immediately i thought 'this would taste great in a cupcake'. and so today i set to work. i used a basic vanilla cupcake recipe for this one, because let's face it, toblerone speaks volumes on its very own. it does not need to be flavoured-out by a very strong tasting cupcake batter. so i made the cupcake batter as normal and then just chopped up a toblerone bar...nice and chunky and mixed it in. scooped into the cupcake cases and straight in the oven. nothing easier!

when they came out...e-yumm-ee! they smelled so good that i really had to struggle very hard not to just dig in immediately (however fortunately, some rogue cupcakes had risen too much (shame on them!) and needed a little de-cap-a-caking and so i got to whet my palate for the sinfulness to come later!)

i let them cool...then iced them with some vanilla buttercream and more chopped up toblerone...i mean i really had to make sure that i maxed out on the toblerone taste otherwise these little fellows were never going to live up to their famous name!

final result...tobler-iciously good! the lovely little nougat (are they nougat?) bits and the chocolate from the toblerone was just lovely! the toblerone had melted and the middle of the vanilla cupcake was all dark and moist with it. these are NOT just for the die-hard toblerone fan but anyone who wants to introduce themselves to the wonders of toblerone in the nicest of ways!