Sherry Mocha Dessert

2/3 cup (165 mL) butter
2/3 cup (165 mL) sugar
1/2 cup (125 mL) cocoa powder, sifted
1 cup (250 mL) mixed nuts, finely chopped
2 eggs
1 tbsp (15 mL) sherry
1 tbsp (15 mL) cream
3/4 cup (185 mL) strong black coffee
4 thick slices sponge cake

Decoration :
1/2 lb (225 g) soft butter
3 cups (750 mL) icing sugar
1 tbsp (15 mL) cocoa powder
1/4 cup (60 mL) cream
few drops vanilla extract
1 oz (30 g) chocolate, melted
12 roasted hazelnuts

Methode :
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 and cream with strong coffee. Trim 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 warma water and turn dessert out on a serving plate. Cut ends to neaten.

Fill a piping bag fitted with a start nozzle with butter-cream mixture and pipe over top and sides of cake. Decorate cake with melted chocolate and arrange hazelnuts on top. Serve chilled.

Serves 8

Source :
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolate tested by Ruth Hewitt
Complied by Juliet Cobb
Tormont Publications Inc., Canada

Photography by Ashley Barber