Preheat oven to 350 degrees Fahrenheit and line a 9×13-inch baking dish with Gefen Parchment Paper.

In a bowl, mix the sugar, potato starch, cocoa powder, salt, eggs, oil, and

orange juice until evenly combined.

Transfer batter to the baking dish and spread evenly. Bake for 45 minutes,

until a toothpick inserted in the center comes out clean. Set aside.

In a saucepan, whisk together the sugar, cocoa powder, water, and oil over low heat for five minutes, until the sugar dissolves and the mixture becomes glossy. Make sure to whisk continuously so it doesn’t burn. Set aside to cool.

Line a baking sheet with parchment paper and set aside.

Add the sugar to a saucepan and stir over low heat until it dissolves and

the color changes to amber, stirring continuously and watching carefully

so it doesn’t burn. Stir in the salt.

Turn off the heat and quickly stir in the almonds. Still working quickly,

use a spatula to transfer the mixture onto the baking sheet and spread it in a thin layer. Set aside to cool.

Break the cooled brittle in half. Break the first half into smaller pieces and set aside. In a food processor fitted with the S blade, pulse the rest of the brittle a few times to coarsely chop it. Set aside.

Add two tablespoons crumbled cake to the bottom of each dessert cup. Top with scoops of ice cream. Drizzle with a heaping tablespoon of chocolate sauce and sprinkle with coarsely chopped brittle. Add a piece of the broken brittle and serve.