Efrat's Notebook

Nut Brittle Layer Cake Draft

A two-layer coconut and chocolate sponge with chocolate cream and a brittle of almonds and nuts in caramel that I break up with a hammer.

  • Cook25 min
  • Total25 min
  • KashrutDairy

What you need

Amount:×1

Sponge

Chocolate cream

Brittle

Assembly

How I make it

Sponge

  1. Preheat the oven to 350°F (180°C).

  2. Mix the flour, coconut, chocolate and oil.

  3. Whip the egg whites with the sugar until thick and even.

  4. Add the yolks one at a time, whipping until smooth.

  5. Gently fold in the coconut mixture.

  6. Pour into a greased 10-inch (26 cm) pan and bake for about 25 minutes.

Chocolate cream

  1. Melt the chocolate in a double boiler or the microwave and stir in the cocoa.

  2. Whip the cream with the powdered sugar, then add the chocolate.

Brittle

  1. Put the sugar in a pot and cook over medium heat until it turns to caramel.

  2. Add the walnuts and almonds and stir.

  3. Spread on greased parchment paper and let cool. Once cold, break it up with a hammer.

Assembly

  1. Cut the cake horizontally into two layers.

  2. Sprinkle a little cognac and milk over the whole bottom layer.

  3. Spread a layer of chocolate cream and scatter a layer of broken brittle.

  4. Top with the second layer, spread with more cream and finish with brittle.

Source: ChefEf (chefef.com)