Chocolate Cake with Chocolate Almond Brittle Recipe

Name: Chocolate Cake with Chocolate Almond Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces chocolate (semi-sweet) or bittersweet, chopped; 1/4 cup almonds sliced, toasted; Cake; 12 ounces chocolate (semi-sweet) or bittersweet, chopped; 3/4 cup butter unsalted, room temp; ⅔ cup sugar; 1 tablespoon cornstarch; 2 teaspoons instant coffee, espresso; ⅛ teaspoon salt; 6 large eggs separated

Servings: persons

1
For Brittle: Line 13x9x2-inch baking pan with foil.
2
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
3
Pour chocolate into prepared pan; spread evenly.
4
Sprinkle almonds over chocolate.
5
Refrigerate until chocolate sets, about 30 minutes.
6
Break brittle into irregular shapes.
7
For Cake: Preheat oven to 350F (180C).
8
Butter 9-inch-diameter springform pan with 2 3/4 inch-high sides.
9
Line bottom with parchment.
10
Wrap ouside of pan with foil.
11
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
12
Set aside to cool.
13
Using elecric mixer, beat butter and 13 cup sugar in large bowl to blend.
14
Mix in cornstarch, espresso powder and salt.
15
Beat in egg yolds, 1 at a time.
16
Mix in melted chocolate.
17
Using clean dry beaters, beat egg whites in another large bowl with 13 cup sugar until stiff but not dry.
18
Fold whites into chocolate mixture in 2 additions.
19
Transfer to prepared pan.
20
Bake cake until set and tester inserted into center comes out with moist crumbs attached, about 50 minutes.
21
Cool cake completely on rack (cake may fall and appear cracked).
22
Refrigerate until well chilled, about 4 hours.
23
Preheat oven to 300 degrees.
24
Bake cake uncovered just until warm, about 20 minutes.
25
Cut around cake to loosen.
26
Release pan sides.
27
Cut warm cake into wedges.
28
Garnish with pieces of brittle and serve.

1489

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces chocolate (semi-sweet) or bittersweet, chopped, 1/4 cup almonds sliced, toasted, Cake, 12 ounces chocolate (semi-sweet) or bittersweet, chopped, and more.

Yes, Chocolate Cake with Chocolate Almond Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake with Chocolate Almond Brittle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions