Ingredients Jump to Instructions ↓

  1. 2/3 cup (165ml) butter

  2. 2/3 cup (165ml) sugar

  3. 1/2 cup (125ml) cocoa powder, sifted

  4. 1 cup (250ml) mixed nuts, finely chopped

  5. 2 eggs

  6. 1 tbsp (15ml) sherry

  7. 1 tbsp (15ml) cream

  8. 3/4 cup (185ml) strong black coffee

  9. 4 thick slices sponge cake Decoration

  10. 1/2 lb (225g) soft butter

  11. 3 cups (750ml) icing sugar

  12. 1 tbsp (15ml) cocoa powder

  13. 1/4 cup (60ml) cream few drops vanilla extract

  14. 1 oz (30g) chocolate, melted

  15. 12 roasted hazelnuts

Instructions Jump to Ingredients ↑

  1. Method : Line with waxed paper the bottom and sides of a large greased loaf pan, and grease paper well. Cream butter and sugar until light and fluffy. Beat in sifted cocoa, chopped nuts and eggs. In a clean bowl, mix sherry can cream with strong coffee. Tram 2 sponge cake slices to fit side by side in pan. Brush both slices with coffee mixture and place them in bottom of pan. Spread cocoa butter mixture on top of coffee-soaked cake. Brush remaining cake slices with coffee and press them level on top. Cover and chill overnight. To make decoration, cream together butter, icing sugar, cocoa, cream, and vanilla extract, adding a little more cream if necessary to give a spreading consistency. Dip base of loaf pan in warm water and turn dessert out on a serving plate. Cut ends to neaten. Fill a piping bag fitted with a star nozzle with butter cream mixture and pipe over tip and sides of cake. Decorate cake with melted chocolate and arrange hazelnuts on top. Serve chilled.


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