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Coconut macaroon cake

50 minutes

Chocolate cake with caramel and almond brittle

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

240 g cake flour
200 g sugar
2 T baking powder
8 free-range eggs, separated
1 cup oil
1 cup warm water
400 g dark chocolate, grated
2 t vanilla extract
1 x 360 g can Caramel Treat, to decorate

For the almond brittle:

¼ cup water
100 g sugar
100 g flaked almonds, lightly toasted

Method

1. Preheat the oven to 170°C and grease and line 2 x 20 cm cake tins with baking paper.

2. Sift the flour, sugar and baking powder into a large bowl. Add the egg yolks, oil and water and mix well. Stir in the grated chocolate and vanilla extract. Beat the egg whites until stiff and fold into the cake mixture. Pour into the prepared cake tins and bake for 40–45 minutes, or until a skewer comes out clean. Remove the cakes from the oven and allow to cool.

3. To make the almond brittle, place the water and sugar in a saucepan over a medium heat and stir until the sugar has dissolved. Increase the heat and cook until caramel in colour. Stir in the almonds and pour onto greaseproof paper. Allow to cool, then lightly crush.

4. Once cooled, sandwich the cakes with the Caramel Treat and decorate the top. Top with the crushed almond brittle.

USED IN THIS RECIPE:

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Ingredients

Method