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Category: DESSERTS
Prep Time: Cook Time: Total Time:
nonstick cooking spray
1 (12 ounce) loaf of pound cake
1/3 cup brandy
6 ounces bittersweet chocolate chopped
2 cups chilled heavy cream
1/4 cup confectioners sugar
1/2 tsp pure almond extract
1/2 cup sliced almonds, toasted and coarsely
crumbled
unsweetened cocoa powder, for dusting
Spray a 1 1/2-quart bowl with nonstick spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-in thick slices. Cut each slice diagonally in half, forming two triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until it melts. Set it aside and let the chocolate cool to room temp. Using an electric mixer, beat 1 cup of the cream in another large bowl until it is thick and fluffy. Fold one fourth of the whipped cream into the chocolate. Then fold half of the remaining whipped cream into the chocolate mixture, and finally fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate while you make the second filling.
Using an electric mixer with clean beaters, in a clean large bowl, beat the remaining 1 cup of cream, the confectioners' sugar, and almond extract until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center well of the filling.
Brush the remaining cake slices on one side with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
Invert the cake onto a platter. Remove the bowl and the plastic wrap. Dust with cocoa powder and serve.
8-10 servings
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Category: DESSERTS
Prep Time: Cook Time: Total Time:
nonstick cooking spray
1 (12 ounce) loaf of pound cake
1/3 cup brandy
6 ounces bittersweet chocolate chopped
2 cups chilled heavy cream
1/4 cup confectioners sugar
1/2 tsp pure almond extract
1/2 cup sliced almonds, toasted and coarsely
crumbled
unsweetened cocoa powder, for dusting
Spray a 1 1/2-quart bowl with nonstick spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-in thick slices. Cut each slice diagonally in half, forming two triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until it melts. Set it aside and let the chocolate cool to room temp. Using an electric mixer, beat 1 cup of the cream in another large bowl until it is thick and fluffy. Fold one fourth of the whipped cream into the chocolate. Then fold half of the remaining whipped cream into the chocolate mixture, and finally fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate while you make the second filling.
Using an electric mixer with clean beaters, in a clean large bowl, beat the remaining 1 cup of cream, the confectioners' sugar, and almond extract until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center well of the filling.
Brush the remaining cake slices on one side with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
Invert the cake onto a platter. Remove the bowl and the plastic wrap. Dust with cocoa powder and serve.
8-10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.