INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees F.
In a small saucepan, heat the milk and 2 tablespoons of butter
together. Using an electric mixer fitted with a wire whip, combine
the eggs and sugar together. Beat on medium-high speed for about 8
minutes, or until the mixture is pale yellow, thick and has tripled
in volume. With the machine running, slowly add the heated milk and
butter. In a mixing bowl, sift the flour, baking powder and salt
together. Fold the flour mixture into the egg mixture and mix
thoroughly, so that there are no lumps and the mixture is smooth.
Fold in the vanilla. Grease a half sheet pan with 2 teaspoons of
butter. Sprinkle with a tablespoon of sugar. Pour the cake batter
into the pan and bake for about 25 minutes, or until the cakes spring
back when touched. Cool for about 2 minutes. Using a thin knife,
loosen the edges of the cake and flip onto a wire rack.
In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons
rum. Mix well. Add 2 tablespoons each of the candied citrus and 2
tablespoons of the nuts. Mix well. Fold the whipped cream into the
mixture. Mix well. Cut the cake lengthwise into 4 equal pieces. Trim
the edges of the cake to fit a 10-inch loaf pan. Brush the tops of
each cake with the orange liqueur. Line the bottom of the loaf pan
with parchment paper. Place one piece of the cake on the bottom of
the pan. Spread 1/3 of the cheese filling evenly over the piece of
cake. Repeat the layering with the remaining cake and cheese filling.
Cover with plastic wrap and refrigerate for 2 hours.
Remove from the refrigerator and unmold the cake. Place the cake on a
wire rack with a sheet pan underneath. Spread the top and sides of
the cake with the sweetened whipped cream. Place the cake in the
refrigerator and chill for 1 hour. In a saucepan, over medium heat,
add the chocolate and coffee. Stir until the chocolate is melted.
Stir in the 1/2 pound of butter and remaining tablespoon of rum. Mix
well. Cool the mixture until it is spreadable. Pour the chocolate
frosting over the entire cake. Place the cake back in the
refrigerator and chill for 2 hours, until the cake sets.
Remove the cake from the refrigerator. Using a long spatula,
carefully lift the cake from the rack and place on a serving plate.
Garnish with a sprinkle of the remaining nuts and candied citrus.
Slice and serve.
Yield: 8 to 10 servings
Recipe Courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC16
Converted by MM_Buster v2.0l.

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