I have to admit this dish was created by accident after a little mishap in my kitchen (which happens quite a bit :) ). I had invited my girlfriend over for dinner and because her birthday was the previous week I wanted to make her a special dessert. Since I was going through a cupcake phase I wanted to incorporate a chocolate cupcake with English toffee bits and homemade salted caramel. I had tried Ina Garten’s recipe “Beatty’s Chocolate Cake” and loved it. It was so moist and had just the right amount of Chocolate goodness. So I decided to try her recipe in cupcake form. As always I was rushing to make sure everything was ready when my girlfriend arrived. Cupcakes are in the oven and when I checked on them… let’s just say they were not pretty (I’m thinking I should have adjusted the amount of baking powder). I was frantic, time was running out and I had a pan of spread out cupcakes. Thank goodness I had recently viewed pictures of individual trifles that I thought were so adorable. I had already made my salted caramel that had been cooling, so I threw in some heavy cream and English toffee bits in the food processor and created creamy toffee bliss. I layered all the ingredients in a nice glass and voila my accident just turned into something delectable. Indulge!
