Mix the Creme Cake Base Toffee with the Liquid Egg, Vegetable Oil, and Water for 1 minute on slow speed and then 3 minutes on medium speed. Deposit 600g of the batter into 3 greased 7” x 12” foil tray bakes.
Bake at 180°C for approximately 25-30 minutes.
Allow the cake sheets to cool and then cut into approximately 20mm cubes. For the date coulis place the dates into a bowl with the bicarbonate of soda and then cover with boiling water. Leave to soak for 30 minutes and then drain thoroughly making sure you retain the liquid. Add 100g of the retained liquid and 100g of sugar to a saucepan and bring to the boil to make a syrup – continue to boil for 2 minutes. Add the syrup and the soaked and drained dates to a blender and blend until smooth – add more of the retained liquid if necessary to achieve a pouring consistency. For the caramel mousse mix the warm water and Caramel Fond powder together until thoroughly dissolved and then fold in the whipped cream.
To build put a few toffee sponge cubes into the base of the dessert glass and top with a drizzle of Caramel Topping Sauce, date coulis and toffee/fudge pieces. Top this with a scoop of toffee ice cream. Repeat the above process one more time and then finish off with a swirl of caramel mousse, further drizzles of Caramel Topping Sauce and date coulis. Decorate with Caramel Curls and a Chocolate Cigarillo.