Recipe by Sarah Phillips and Kelly Hong; Food Styling and Photos by Kelly Hong © 6-26-2014 Sarah Phillips CraftyBaking.com
This tribute to the beloved candy bar of the same name always elicits "oohs" and "aahs" and "How'd you do that?!" Rich chocolate cake roulade is rolled around decadent coconut filling and then sliced and used to cover layers of chocolate-almond and coconut ice creams. Topped with gooey dark chocolate ganache and a shower of toasted almonds, this is truly a spectacular dessert. When a recipe calls for "1/2 cup chopped, toasted almonds," should you measure them first, then toast and chop them? Or chop them, then measure, and then toast? Find out the answer below.
CAKE RECIPE HELP / FROZEN DESSERTS RECIPE HELP