(WFRV) – When it’s hot, the last thing you want to do is turn on your oven.
In this segment, Chef Jill shares other ways to have fun without baking. “At the Table” with Chef Jill’s Summer Sizzle will air again on July 20 and August 3.
No-Bake Almond Joy Cake (serves 8):
material:
- 1 package (7 oz) of sweetened coconut shreds
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup chopped almonds
- 1 loaf (16 ounces) frozen pound cake (thawed)
- 2 cups semisweet mini chocolate chips, divided
- 1 cup fresh cream
direction:
- Place 1 cup chocolate chips in a medium bowl.
- Heat the cream on the stove or in the microwave until it is hot but simmering, but not boiling.
- Immediately pour in the chocolate chips and do not stir for 4 minutes.
- Mix well with a whisk until smooth.
- Combine coconut, condensed milk, and almonds in a medium bowl.
- Cut the cake horizontally into 4 equal parts.
- Place bottom layer on foil-lined surface, top with 1/3 of coconut frosting and sprinkle with remaining 1/3 of chocolate chips.
- Repeat this process for the next two layers.
- Place the top layer back on top of the cake and gently pour the chocolate ganache over the cake, allowing it to drip down the sides.
- Using a large spatula, gently transfer the cake to a serving plate and arrange on top.
For more recipes from Chef Jyll, visit wearegreenbay.com/community/cooking-with-chef-jyll
