| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sainsbury9, Sainsbury’s |
12 |
servings |
INGREDIENTS
| 500 |
g |
Sponge cake; sliced thinly (1lb) |
| 250 |
g |
Dark rum; Strega or similar |
|
|
; liqueur (8 fl oz) |
| 50 |
g |
Chopped almonds; toasted (2oz) |
| 50 |
g |
Chopped hazelnuts; toasted (2oz) |
| 50 |
g |
Deluxe plain cooking chocolate; chopped (2oz) |
| 3 |
tb |
Caster sugar |
| 1 |
l |
Whipping cream; (1 3/4 pints) |
| 4 |
tb |
Cocoa powder; sifted |
INSTRUCTIONS
Soak the cake in the liqueur and arrange it around 2 x 1 litre (1 3/4
pint) moulds to line them completely.
Mix half the almonds and hazelnuts together, then mix half the
remaining nuts with the chocolate.
Add the sugar to the whipping cream and beat until stiff.
Divide the cream in half and put in two separate bowls.
Add the chocolate and nut mixture to one half and add the other large
portion of nuts to the other half.
Reserve the remaining small portion of nuts.
Mix the cocoa powder into the chocolate and nut cream and divide
equally between the two moulds, half filling them.
Cover with the nut cream, then cover the tops with the remaining nuts.
Freeze for about 3 hours or until solid.
Remove from the freezer and leave to stand for about 20 minutes,
sliced in wedges.
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