08 September, 2012

Toffee Almond Crunch Cake | Patti Dellamonica-Bauler

With its layers of tender chocolate cake and chocolaty sour cream frosting, this dessert from One Market in San Francisco is spectacular on its own. Pastry Chef Patti Dellamonica-Bauler takes it one step further by covering it in toasted almonds and crushed toffee candy.


© Frances Janisch

Toffee Almond Crunch Cake ingredients
Makes 12 servings
Cake
1-1/2 cups all-purpose flour
1 cup unsweetened cocoa powder (not Dutch process)
2 tsp baking powder
2 tsp baking soda
1/4 tsp kosher salt
2 cups sugar
1 cup buttermilk, at room temperature
4 large eggs, at room temperature
1 cup strong brewed coffee, cooled
1 stick (4-oz) unsalted butter, melted and cooled
2 tsp pure vanilla extract

Chocolate Almond Toffee Frosting
1/2-lb. bittersweet chocolate, coarsely chopped
1/4-lb. unsweetened chocolate, coarsely chopped
1-lb. unsalted butter, at room temperature
1/4 tsp kosher salt
1 Tbsp dark rum
2 tsp pure vanilla extract
3.25 cups confectioners' sugar
3/4 cup sour cream, at room temperature
1.5 cups sliced almonds
1 cup coarsely chopped chocolate-covered toffee bars, such as Skor or Heath, about four (1.4-oz) bars


Toffee Almond Crunch Cake Directions
Active Prep: 1 hour
Total Time: 4 hours 30 Minutes (including frosting)
Get ready
Assemble ingredents and equipment. Preheat the oven to 350°F.

Butter a 12- x 16-inch rimmed baking sheet and line the bottom with parchment paper.


Make the cake
In a large bowl, sift the flour with the cocoa, baking powder, baking soda and salt. Whisk in the sugar.

In a medium bowl, whisk the buttermilk with the eggs, coffee, butter and vanilla. Whisk the wet ingredients into the dry ingredients until blended. Scrape the batter onto the prepared baking sheet and smooth the top. Bake for 22 minutes, or until a tester inserted in the center comes out clean. Transfer the baking sheet to a rack and let cool for 30 minutes, then freeze until firm, about 1 hour.


Make frosting and toast the almonds
Bring a medium saucepan filled with 1-inch of water to a simmer. Combine the bittersweet and unsweetened chocolate in a heatproof bowl and set the bowl over—not in—the simmering water to melt the chocolate; let cool slightly.

In a large bowl, using an electric mixer, beat the butter and salt at Medium speed until smooth. Beat in the rum, vanilla and melted chocolate until fully incorporated. Beat in the confectioners' sugar one-third at a time, scraping down the bowl between additions. Using a rubber spatula, fold in the sour cream until no white streaks remain. Refrigerate the frosting until ready to use.

Spread the almonds on a rimmed baking sheet and bake for 8 minutes, or until lightly toasted. Transfer to a bowl and let cool. (Cake, frosting and almonds can be prepared through this step and refrigerated for up to 2 days.)


Frost the cake and refrigerate
Slice the frozen cake in half crosswise and transfer one half to a serving plate. Spread 1/3 of the frosting on the cake and top with the other half of the cake. Refrigerate until the frosting is set, about thirty (30) minutes.

Then, spread the remaining frosting evenly over the top and sides of the cake and refrigerate until the frosting is set, about for one (1) hour more.


Garnish and serve
One hour before serving, remove the cake from the refrigerator. Toss the chopped toffee bars with the toasted almonds and gently press them into the top and sides of the cake.

Slice and serve.


Toffee Almond Crunch Cake Notes
  • The cake can be prepared through toasting almonds and refrigerated for up to two (2) days.



Page Last Modified 22 July 2016

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