Toffee Cake (Chocolate Fudge)
This historical Parsi recipe, locally known as 'Toffee Cake,' is actually a rich, decadent chocolate fudge rather than a flour-based cake. Made with a generous amount of butter, cocoa, and sugar, it cooks down into a dense, smooth confection with a deep chocolate flavor enhanced by a splash of whisky. The mixture is set in a tray and cut into squares, making it a perfect sweet treat for festive occasions or afternoon tea.
Ingredients
- 1 pound Powdered sugar (Originally '1 ratal' (approx 1 lb).)
- 2 ounces Cocoa powder (Originally '5 tolas' (approx 58g). Use high-quality cocoa like Cadbury.)
- 5 ounces Butter (Originally '12.5 tolas' (approx 145g). Use slightly firm butter.)
- 1 cup Whole milk (Originally '1 pasher' (approx 250ml).)
- 2 teaspoons Vanilla extract
- 1 tablespoon Whisky or Brandy (Originally '1 spoon'.)
- 1 tablespoon Butter (For greasing the tray.)
Instructions
- 1Grease a clean thali (rimmed plate) or square baking pan generously with butter. Keep a spatula or fork ready for mixing.
- 2In a saucepan, bring the milk to a boil (one boil). Remove from heat immediately and allow it to cool completely before using.
- 3In a heavy-bottomed pan, combine the sugar, cocoa powder, and butter. Add the cooled milk. Cook over medium-low heat, stirring constantly to prevent burning. Continue cooking until the mixture thickens and reaches the soft-ball stage (approx 235°F/112°C), or until it starts to leave the sides of the pan.
- 4Remove from heat. Stir in the vanilla extract and whisky (or brandy). Beat the mixture vigorously for a minute until it loses some gloss and begins to thicken further. Pour immediately into the prepared greased tray. Let it cool and set completely (about 2 hours) before cutting into squares.