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Parve
Easy
10 Servings
Allergens 
2 Hours
Diets
What’s more indulgent than an ice cream sundae? Not much, when you make it like this! Start with crumbled chocolate cake, then add store-bought or homemade Pesach ice cream and finish with a flourish: rich chocolate sauce and salted almond brittle.
1 and 1/2 cups sugar
3/4 cup Gefen Potato Starch
1/2 cup Gefen Cocoa
1/4 teaspoon salt
4 eggs
1 cup oil, such as Gefen Walnut Oil
1/4 cup orange juice
1 cup sugar
1/2 cup Gefen Cocoa
1/2 cup + 2 tablespoons boiling water
1 tablespoon oil, such as Gefen Walnut Oil
2 cups sugar
1/4 teaspoon salt
1 cup slivered almonds
store-bought or homemade vanilla ice cream
store-bought or homemade chocolate ice cream
10 dessert cups
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.
Photography and Styling by Chay Berger
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