Chocolate Crossie Toffee Cake

Ingredients for 1 servings:

• 200 g chocolate (milk)
• 60 g almonds, slivered
• 40 g cornflakes, plain
• 6 sheets of white gelatin
• 150 g sweets (cream – toffee – candies)
• 400 ml milk (whole milk)
• 600 g whipped cream
• 125 g sweets (Daim sweets)
• 1 tsp cocoa powder
• some sweets (Daim and cream – toffee – candies) for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

definitely worth a sin!

Break the chocolate into pieces and melt in a warm water bath. Roast the almonds until golden brown, then let cool. Mix the cornflakes and almonds with the chocolate. Line the bottom of a 26 cm springform pan with baking paper. Spread the mixture into a smooth base. Chill for approx. 30 minutes. Soak 3 sheets of gelatine. Cut the toffee candies into small pieces. Boil 200 ml of milk, remove from the heat. Add the toffees and melt over low heat while stirring. Squeeze out the gelatine, dissolve it in the hot milk. Transfer to a bowl and chill for approx. 30 minutes (until the cream begins to set). Carefully remove the base from the pan and peel off the baking paper. Place the rim of the springform pan back around the base. Whip 250 g of cream until stiff peaks, then fold into the cream. Pour the cream into the pan and smooth it down. Chill for approx. 30 minutes. Soak 3 sheets of gelatine. Chop the Daim candies into small pieces. Bring 200 ml of milk to a boil, remove from the heat, and melt the Daim in it over low heat. Squeeze out the gelatine and dissolve it in the hot milk. Transfer to a bowl and chill for about 30 minutes (until the cream begins to set). Whip 250 g of cream until stiff and fold into the cream. Carefully pour onto the toffee cream and spread evenly. Chill for at least 2 hours. Remove the cake from the tin. Whip 100 g of cream until stiff and fill a piping bag fitted with a large star nozzle. Pipe tufts onto the cake and dust with cocoa powder. Finally, decorate with toffee and Daim candies.