EASY HOMEMADE ALMOND ROCA
I love almond roca!! I found this copycat recipe at massrecipes.com and it tastes exactly like the real thing to me! Mmmmm.
Provided by Juju Bee
Categories Candy
Time 50m
Yield 36 candies
Number Of Ingredients 6
Steps:
- Over Medium heat, melt butter in a large pot.
- Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
- Remove from heat and Stir in 1/2 of the Almonds.
- Turn mixture onto a greased cookie sheet WITH EDGES!
- While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
- Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
- Pour the hot chocolate over the almond mixture and spread evenly.
- Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
- Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.
Nutrition Facts : Calories 208.1, Fat 14.9, SaturatedFat 8.3, Cholesterol 29.2, Sodium 111, Carbohydrate 18.2, Fiber 0.7, Sugar 16.3, Protein 1.6
MARBLED ALMOND ROCA
My easy recipe is an old favorite that we keep in steady use from mid-November until the New Year. Homemade gifts are still a Christmas tradition at our house.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 pounds.
Number Of Ingredients 7
Steps:
- Sprinkle almonds on a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside. , In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.
Nutrition Facts : Calories 306 calories, Fat 22g fat (12g saturated fat), Cholesterol 42mg cholesterol, Sodium 166mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND ROCA
This is a family recipe that we make each year for the holidays. It is my absolute favorite!
Provided by Stephanie
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Line a baking sheet with aluminum foil.
- Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
- Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
- Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 19.1 g, Cholesterol 41.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 10.3 g, Sodium 110 mg, Sugar 17.8 g
MOCHA CRUNCH ICE CREAM CAKE
Categories Cake Coffee Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
- For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
- Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
- Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
- Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.
ALMOND ROCA CHEESECAKE
I'd probably have to have three cans of Almond Roca on hand to make sure I could get a cup chopped for this cheesecake - cuz I'm sure they'd somehow end up in my mouth most of the time.
Provided by Pinay0618
Categories Cheesecake
Time 1h40m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch springform pan or 13 x 9 inch baking pan.
- In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
- In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
- Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
- * If using a 13 x 9 inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.
ALMOND ROCA CAKE RECIPE
Provided by RossanaV
Number Of Ingredients 23
Steps:
- Preheat oven to 350F. Butter and flour a 9 inch tube or bundt pan. Place eggs, yolks, and sugars in the metal bowl of an electric mixer. Place bowl over low heat and stir the eggs with your hand until the mixture becomes warm and you can feel that the sugar crystals have dissolved. (If your mixer does not have a metal bowl, use a glass one and place it over hot water). Place bowl on machine and beat for 10 minutes at medium speed. The eggs should be very thick and form a heavy ribbon. Add the almonds, vanilla and almond extracts, and zest to the eggs, and beat briefly. By hand, fold in the flour and salt in 3 portions. Work rapidly and gently so as not to deflate the egg volume. Drizzle on the browned butter and fold it in. Pour the batter into the prepared pan, place pan on a cookie sheet, and put cake in the oven. Bake for 35 minutes, or until the cake shrinks slightly from the side of the pan and a cake tester comes out clean when inserted at a central point. Let cool for 10 minutes, then unmold cake onto a rack. Let cool completely. To prepare the syrup, bring the sugar and water to a simmer in a small saucepan. Let simmer 3 minutes, then remove from the heat and cool briefly. Stir in Amaretto. Make glaze. Immediately pour it over the top of the cake. Slice the cake in half horizontally through the center and drizzle the hot syrup over the cut sides. Let cool, then spread on chocolate glaze. Reform cake and smooth it on in a rough fashion, then press the broken portions of toffee over the surface. Let the glaze cool and harden. Serve with whipped cream. Glaze: Prepare glaze by putting chocolate, sugar and corn syrup in a saucepan, then cook over medium-low heat, stirring constantly. Let the mixture cook at a slow boil for 3 minutes. Off the heat, stir in the butter 1 tb. at a time, then add the vanilla and confectioners sugar. Stir until the glaze cools slightly and is a nice spreading consistency.
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- Preheat the oven to 350F/177C. Prepare three, 8-inch (20-cm) round cake pans: grease the sides and line the bottoms with parchment paper.
- Prepare the cake layers first. In a large mixing bowl, combine the melted butter, dulce de leche and vanilla extract. Using a mixer, mix the ingredients on medium speed until the butter and caramel are well combined. Add the eggs and mix again until smooth. Add the milk last and mix again.
- In a separate bowl, combine the dry ingredients: sifted flour, baking powder, salt and the finely chopped almonds. Add the dry ingredients to the batter and mix just until the flour is incorporated, about 1 minute.
- Divide the cake batter evenly between the three prepared pans. Bake in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. When cake layers are done, cool them completely on a wire rack. Once cooled, use a long serrated knife to level the tops.
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