Samoa Cake
Samoa Cake
Borrowing flavors from the classic cookie, but this time they're larger than life! With how easy this is to make, Samoa Cake is easy enough for any day.
Ingredients
Directions
Place a glass or metal mixing bowl over a small pot of simmering water. Add chocolate and melt until chocolate is smooth and has no lumps.
Whisk egg yolks, wine, and EVOO into the melted chocolate.
Set glaze aside to cool before using.
Preheat oven to 350˚F. Line an 11 x 17 inch jelly roll pan with parchment paper and lightly grease the paper.
Heat a small pan with several inches of water over medium heat. With a hand-held mixer or whisk, whisk the eggs, sugar, and vanilla over simmering water until the mixture has tripled in volume.
Fold in ground almonds and coconut. Spread the batter on prepared pan an dbake at 350˚F for 20-30 minutes until golden brown.
Cool cake in the pan, then invert on a cutting board. Peel off parchment and cut the cake into thirds.
Place 1 layer or cake on a serving platter (and/or cardboard cake board). Schmear top of the layer with glaze and then sandwich with another layer. Repeat with glaze and final cake layer. Schmear top and sides with remaining glaze.
Garnish with toasted almonds and shaved chocolate.
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Ingredients
Directions
Place a glass or metal mixing bowl over a small pot of simmering water. Add chocolate and melt until chocolate is smooth and has no lumps.
Whisk egg yolks, wine, and EVOO into the melted chocolate.
Set glaze aside to cool before using.
Preheat oven to 350˚F. Line an 11 x 17 inch jelly roll pan with parchment paper and lightly grease the paper.
Heat a small pan with several inches of water over medium heat. With a hand-held mixer or whisk, whisk the eggs, sugar, and vanilla over simmering water until the mixture has tripled in volume.
Fold in ground almonds and coconut. Spread the batter on prepared pan an dbake at 350˚F for 20-30 minutes until golden brown.
Cool cake in the pan, then invert on a cutting board. Peel off parchment and cut the cake into thirds.
Place 1 layer or cake on a serving platter (and/or cardboard cake board). Schmear top of the layer with glaze and then sandwich with another layer. Repeat with glaze and final cake layer. Schmear top and sides with remaining glaze.
Garnish with toasted almonds and shaved chocolate.
