Cassata Al Centerbe
adapted from The Art of Italian Cooking
7 ounces torrone (Italian hazelnut chocolate)
1/4 pound semi-sweet chocolate
1 cup butter
2 cups powdered sugar
5 egg yolks
1/4 cup cocoa powder
2 ounces blanched almonds, chopped and toasted
2 fresh sponge cakes
3 tablespoons Brandy
8 candied cherries
Put both the hazelnut and the semi-sweet chocolate in a blender and reduce
to crumbs.
Soften the butter and put in a bowl with the powdered sugar. Beat until
thick, creamy and soft. Add the egg yolks, beating until each one is
absorbed before adding the next.
Divide this mixture into 3 equal portions and put in separate bowls. Add
the cocoa powder to the first, the chopped almonds to the second and the
blended chocolate to the third. Mix well.
Remove one-third from each of these mixtures, put in a fourth bowl and mix
well together.
Divide the sponge cakes horizontally in half. Put one on a round serving
plate. Sprinkle with some of the brandy, cover with the cocoa mixture and
level the top. Cover with a second layer of sponge cake, sprinkle with more
brandy and cover with the almond mixture. Repeat the operation using the
chocolate mixture.
Cover with the final layer of sponge cake and sprinkle with the remaining
brandy. spread the combined mixture from the fourth bowl all over the top
and sides of the cake, smoothing with a spatula. Carefully cover with a
foil dome and chill in the refrigerator for at least 2 hours, preferably
overnight.
Serve decorated with glace' cherries.
