It's not often that I revisit a recipe unless I truly love it. The Toblerone almond cake that I made a few weeks ago did nothing but confuse me, which for some reason had the same effect. I just couldn't get it out of my head. And so, one week later and after making my pie, I was chopping up Toblerone again.

I'm still a bit confused. Kinda.

However, this time it turned out more as I had originally expected. I upped the chocolate a bit and reduced the butter by half. I also took the flour back down to the original amount as I had increased it because of how lose the batter seemed. All this is good, all this made the recipe better... and then... *sigh*

For some reason I thought I wanted the cake a little on the saltier side, so I doubled the salt (I know, I know... it was a moment of insanity). Apparently I had completely forgotten that I had already done this the first time (I know, I know...).

I'm going to say this outright, don't do this. I'm going to leave the original amount in the recipe below.

It's not that it tasted bad, far from it, for the most part it was better than it was last time. The flavour of chocolate was much more prevelent. It was still on the lighter side but not as much so, and again, it pairs quite well with the almond flavour. The cake's texture was the same as it was previously, somewhere between a stiff brownie and a fudge, and again is broken up nicely with the almond. And then the salt came in, it just hits you, it's not that it tastes salty, it just tastes a little off. So again, don't do this :).

For now this will be my last Toblerone recipe. I'm out. Not all of it went to recipes, uhm, some of it may have been consumed, but the last few chunks were ruined when I found out my air conditioner didn't work a few weeks ago. Messy.

I'm still a little confused about this recipe, but if I were to make it again this is the version I would use (sans extra salt). Amazingly my curiosity is not yet satisfied. Now I'm wondering about using a higher quality pure milk chocolate. I should probably take a lesson from that cat.

~Adam

Toblerone Almond Cake V2

Adapted from me

1/4 cup (30g) Whole unblanched almonds
1/4 tsp sugar
Or substitute above for 1/4 cup almond meal

1/4 cup all-purpose flour (33g)
1/2 tsp salt -- do not double! :)
4 oz Toblerone chocolate (100g)
4 large eggs, room temperature
3 tbsp unsalted butter (98g)
1 tsp vanilla
1/3 cup almonds slices (40g)

Preheat oven to 350F. Grease a 9" round cake pan line the bottom with parchment paper and grease paper.

In a spice grinder or food processor add almonds and sugar and grind until fine.

In a small bowl add flour and ground almonds

Place a medium heat proof bowl over a pot of simmering water. Add chocolate and butter and heat until completely melted. Remove from heat and set aside to cool.

In the bowl of a mixer beat eggs and salt until eggs are super frothy. -- The original recipe says 5 to 9 minutes, but this included sugar so it might not be necessary as there is only so much air you can incorporate without it. But I went for the full 9 anyways.

Add chocolate to eggs and gently stir together.

Fold in dry ingredients.

Pour batter into prepared cake pan and bake for 20 to 25 minutes or until toothpick comes out clean (this took me 20 minutes)

Allow to cool in pan on rack for 5 minutes before removing to cool completely.