Chocolate Brittle Torte Recipes
CHOCOLATE-ALMOND BRITTLE
Make the crunchy candy with toasted chopped almonds and cocoa powder.
Provided by Food Network Kitchen
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a rimmed baking sheet and cook, stirring once, until toasted, about 10 minutes and set aside.
- Lay a silicone baking mat on a rimmed baking sheet (or line the pan with aluminum foil and lightly butter). Spread the butter on the underside of a large offset metal spatula. Whisk the cocoa and baking soda together in a small bowl.
- Put the sugar, corn syrup and 3/4 cup water in a deep medium saucepan and attach a candy thermometer to the side. Cook over medium heat, stirring gently with a wooden spoon, just until the sugar dissolves. Increase the heat to high and boil the mixture until it reaches 310 degrees F or hard-crack stage.
- Remove the saucepan from the heat and carefully whisk in the cocoa mixture until combined. Stir in the toasted nuts with a wooden spoon. Working quickly, pour the hot brittle onto the prepared baking sheet and spread it as thin as possible with the buttered spatula. Cool for 5 minutes, then loosen the brittle from the pan with the spatula. Cool completely and then break into pieces. Store at room temperature in an airtight container for up to 5 days.
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- Line a large baking sheet with a silicon baking mat (recommended) or parchment paper that has been generously coated in non-stick spray; set aside.
- Place the sugar in a heavy-bottomed saucepan over medium-high heat. Don't stir the sugar until you see it's begun to melt; about 1-2 minutes. Once the sugar begins melted use a heatproof rubber spatula to move the sugar around the pan (it will clump up a little; that's ok). Continue to cook - stirring constantly - until the sugar has become a deep, dark caramel color; about 4 minutes.
- Once the caramel has reached the desired color, remove pan from heat, stir in the nuts (stir quickly to cover them all), and pour the mixture onto the prepared pan. Use the heatproof spatula to spread the mixture out as thinly as possible.
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