Best Toblerone Charlotte Recipes

TOBLERONE BROWNIES!

Steps:

• Preheat your oven to 180C/160C Fan and line a 9x9″ square baking tray with parchment paper.
• Melt together the Butter, Dark Chocolate and the 150g Toblerone in a heatproof bowl over a pan of boiling water, on the microwave in 20-second bursts until melted. Leave on the side to cool whilst you do the rest.
• Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
• You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
• When whisked, pour the cooled chocolate/Toblerone/butter mix over eggs and fold together carefully.
• Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again - still be careful to not knock out the air!
• Once combined well, fold through the 400g Toblerone Chunks and pour into the prepared tin - bake in the oven for 25-30 minutes**! Once baked, leave to cool in the tin completely.
• If you want that epic fudgy texture, you can wait for them to cool and then 'set' them in the fridge for an hour and cut them up after!

TOBLERONE CHARLOTTE

Steps:

• Line the bottom of an eight-inch springform pan with waxed paper or parchment paper. Cut the cake into 16 thin slices. Cut eight of the cake slices in half diagonally and line the bottom of the pan with half of them, fitting them in tightly. Cut the rest of the cake slices in half to make rectangles and use them to line the sides of the pan, overlapping them slightly. Refrigerate.
• Put the milk chocolate in the top of a double boiler and heat over simmering water until the chocolate melts. It will not be smooth. Beat the egg yolks until light, then stir into the chocolate. Continue heating a few minutes longer. Remove from heat and transfer to a large metal bowl.
• Beat the egg whites until softly peaked. Heat the honey to a simmer in a small nonstick pan and slowly drizzle it into the egg whites, while beating until they are stiff. Fold the egg whites into the chocolate mixture and chill at least an hour.
• Whip the cream and fold it into the chilled chocolate mixture along with the almond extract and chopped bittersweet Toblerone. Cover the top with the remaining cake triangles. Cover with foil or plastic wrap and chill four hours or longer.
• To serve, run a knife around the inside of the pan. Remove the sides of the pan and invert the dessert onto a serving dish. Carefully lift off the bottom of the pan, now on top, first running a thin knife between the paper and the metal. Peel off the paper. Dust the top with sifted confectioner's sugar and serve.