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Parve
Medium
10 Servings
Allergens 
2 Hours, 15 Minutes
Diets
4 and 1/2 tablespoons Gefen Cocoa
1 and 1/2 cups confectioner’s sugar
4 and 1/2 tablespoons oil
1 and 1/2 tablespoons Gefen Vanilla Sugar
7 tablespoons hot water
2 tablespoons Gefen Cocoa
1 tablespoon coffee
9 eggs, separated
1 and 1/2 cups ground nuts
1/2 cup Gefen Potato Starch
1 and 1/2 cups sugar
1/4 cup Porto Cordovero or other wine
2 cups sugar
1 cup chopped walnuts
Beat egg whites until foamy. Gradually add three-fourths cup sugar and beat until stiff peaks form.
In a separate bowl, beat yolks. Add remaining ingredients, except nuts.
Fold whites into yolk mixture. Add nuts and gently combine.
Bake at 350 degrees Fahrenheit in a 10-inch tube pan for one hour.
In a heavy skillet, dissolve sugar until liquefied, and deep honey in color.
Spread nuts onto lined cookie sheet. Pour melted sugar evenly over nuts.
Cool, then break into pea-size crystals.
Combine all ingredients in a bowl.
Cut cake across center and spread with chocolate frosting. Sprinkle chopped nut brittle over frosting. Cover with remaining half of cake.
Spread chocolate frosting over the whole cake. Sprinkle chopped brittle around the sides of the cake.
Photography and Styling by Surie Lipschutz
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