Toblerone Tray Bake on Like Mam Used to Bake

Toblerone Tray Bake on Like Mam Used to Bake 012

In January, as my mam would have put it, I went on gur. This was a term used to describe when a person decided to, or had to, do without. Now while I wasn’t exactly ‘on gur’ in the traditional sense, I decided that after the excesses of Christmas I would eat slightly more modestly in January. The main changes that I made were to eat mostly veggie and to retire my mixing bowl for the month. We’ll say nothing about the 5 days mid month of mammoth piggery. But sure holiday calories don’t count.

By the end of it I will admit that I was screaming out for some cake though. Chocolate cake to be precise. Mr. LMUTB was away with work last week and arrived home armed with 3 large Toblerones. While I would happily sit and munch my way through them Sr. Assumpta stylee I though it would be slightly more respectable to use some of them for baking. This tray bake is similar to my flourless brownies.

Toblerone Tray Bake on Like Mam Used to Bake 018

Toblerone Tray Bake

150g unsalted butter, cubed

150g Toblerone

150g dark brown sugar

3 large eggs

1tsp vanilla extract

150g ground almonds

50g cocoa powder

Preheat the oven to 170C/325F/Gas Mark 3. Line a baking tray with parchment paper, I used a 29cm x 18.5cm but you could also use a 10″ square one.

Melt the butter and chocolate in a heatproof bowl set over a pot of gently simmering water, making sure that the bottom of the bowl does not come into contact with the water. Once melted remove the bowl from the heat and set aside to cool slightly.

While the chocolate mixture is cooling add the sugar to a large mixing bowl followed by the eggs and vanilla extract. Mix together with an electric mixer on a low-speed for around three minutes until smooth and creamy and slightly paler in colour.

Add the chocolate mixture to the sugar mixture and gently fold through.

Sieve the ground almonds and the cocoa powder into the chocolate mixture to ensure that you do not end up with powdery lumps in the baked cake. Gently fold this through before pouring into the prepared tin.

Place into the preheated oven and bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Place on a wire rack and allow to cool before cutting into squares.

4.  Add the chocolate mixture to the sugar mixture and gently fold through.

5.  Sieve the ground almonds and the cocoa powder into the chocolate mixture to ensure that you do not end up with powdery lumps in the baked cake.  Gently fold this through before pouring into the prepared tin.

6.  Place into the preheated oven and bake for 25 minutes.  It should still have a slight wobble in the centre or a clean skewer inserted into the centre should come out slightly smeared in gooey brownie deliciousness.  Place on a wire rack and allow to cool.  Cut into squares as big or as small as your belly desires and serve while still warm or completely cooled, it’s completely up to your brownie eating preference.

- See more at: http://www.likemamusedtobake.com/2011/09/14/chocolate-brownies-irish-food-pix-bord-bia-on-like-mam-used-to-bake/#sthash.DTMuvRE1.dpuf

While the chocolate mixture is cooling add the sugar to a large mixing bowl followed by the eggs.  Mix together with an electric mixer on a low-speed for around three minutes until smooth and creamy and slightly paler in colour.

4.  Add the chocolate mixture to the sugar mixture and gently fold through.

5.  Sieve the ground almonds and the cocoa powder into the chocolate mixture to ensure that you do not end up with powdery lumps in the baked cake.  Gently fold this through before pouring into the prepared tin.

6.  Place into the preheated oven and bake for 25 minutes.  It should still have a slight wobble in the centre or a clean skewer inserted into the centre should come out slightly smeared in gooey brownie deliciousness.  Place on a wire rack and allow to cool.  Cut into squares as big or as small as your belly desires and serve while still warm or completely cooled, it’s completely up to your brownie eating preference.

- See more at: http://www.likemamusedtobake.com/2011/09/14/chocolate-brownies-irish-food-pix-bord-bia-on-like-mam-used-to-bake/#sthash.DTMuvRE1.dpuf

Pin It

10 comments

    • Rosanne says:

      I’m surprised that I haven’t turned into a Toblerone at this stage. Or a cake. :) The knife is from the Carolyn Donnelly Eclectic range (Dunnes), I think they might still have them in stock.

Leave a Reply