- Step 1
Preheat oven to 150C/130C fan-forced. Grease a 6cm-deep, 22cm-round springform cake pan. Line base and side with baking paper, extending paper 2cm above edge.
- Step 2
Place butter, white chocolate, sugar, milk and vanilla in a saucepan over medium heat. Cook, stirring occasionally, until smooth and combined. Set aside for 10 minutes to cool. Add flours and egg to chocolate mixture. Stir well to combine. Pour mixture into base of prepared pan. Place on a baking tray.
- Step 3
Bake for 50 to 55 minutes or until a skewer inserted in centre of cake comes out with crumbs clinging. Cool completely in pan.
- Step 4
Place dark chocolate, cocoa and cream in heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes or until smooth and combined, stirring every 30 seconds. Cool completely. Using an electric mixer, whisk chocolate mixture until it becomes pale in colour and soft peaks form. Spoon over cake in pan. Spread with a spatula to level. Refrigerate for 4 hours or until set.
- Step 5
Line a large baking tray with baking paper. Place extra sugar and 1/2 cup cold water in a saucepan over medium heat. Cook, stirring, until sugar is dissolved. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until mixture turns golden, brushing down side of pan with cold water if sugar crystals start to form. Stand toffee for 2 minutes to allow bubbles to subside and toffee to thicken slightly. Working quickly, hold 2 forks in the same hand (turn to p40 for how-to). Dip forks into toffee, then drizzle the toffee onto the prepared tray while moving your hand in a circular motion to form a pile of toffee threads (see note).
- Step 6
Remove cake from pan and place on plate. Dollop with whipped cream and raspberries. Top with spun toffee. Serve.
If toffee becomes too hard in saucepan, return to a low heat and reheat without stirring.
1) While microwaving, stir the chocolate mixture every 30 seconds to ensure the mixture melts evenly. Cool completely at room temperature.
2) Beat chocolate mixture to incorporate air, to turn into a mousse. Beat until soft peaks form and mixture is pale in colour.
3) Hold 2 forks in one hand. Carefully dip them into the toffee and move the forks in a circular motion to create spun toffee.