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Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
Decadent and delicate, this moist cake is layered, filled with some chocolate cream and brittle, and topped with a fabulous chocolate cream. The out-of-this-world taste is worth every step of making this cake!
15 eggs, separated
1 and 3/4 cups sugar, divided
1 and 1/4 cups ground walnuts
1 and 1/4 cups ground filberts
8 ounces chocolate, melted
4 tablespoons Mishpacha Flour
1 pound margarine
4 eggs
1/2 cup water
3 bars (3 and 1/2 ounces each) chocolate
1 and 1/2 cups sugar
1 heaping teaspoon coffee
3/4 cup sugar
1/2 pound roasted almonds
Beat egg whites until stiff, gradually adding one cup sugar.
Beat yolks with remaining sugar, until lemon colored. Add chocolate and vanilla. Fold into egg whites.
Gradually add nuts and flour, mixing gently until smooth.
Divide between two lined cookies sheets and bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Cream margarine and eggs in mixer.
Heat water, chocolate, sugar and coffee and bring to a boil. Gradually add to margarine and beat for one minute.
Chop almonds in blender.
Heat sugar in saucepan over medium heat, stirring continuously until liquefied. Add almonds, stir until well coated. Spread thinly on lined cookie sheet. Cool.
Break into small pieces, blend at high speed.
Spread a thick layer of cream over first cake layer.
Sprinkle brittle over cream. Top with second cake layer.
Cut cake into four logs, cream top and sides of cake.
Photography by Tamara Friedman
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