- 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
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:
BUY NOW AT WOOLWORTHS
Cook's note: This is my 91-year-old Italian godmother’s recipe that has always been a favourite. It has been adapted and perfected over time by the baking queen herself. Her motto is: ’If you want to make a good meal, you must have inspiration and cook when you’re hungry.’