CAKES MADE WITH YELLOW SPONGE CAKE: Making this cake involves a bit of work, but the end product is well-worth the extra efforts.

ZUCCOTTO FIORENTINO--ITALIAN CHOCOLATE CREAM CAKE

 

 

 

1 x 8-inch yellow sponge cake, see recipe for sponge cake

                                             

soaking syrup:

    1/3 cup sugar                                                          

    1/3 cup water

    ¼ cup dark rum                                          

    1 tbsp. Grand Marnier         

1st filling:

    1 tsp. gelatine                                                          

    1 ¼ cup whipping cream

    ¼ cup icing sugar                                        

    2 tbsp. Grand Marnier

    2 oz semi sweet chocolate, grated

2nd filling:

 

    4 oz semi sweet chocolate                                          

    1 ¼ cup whipping cream
    2 tbsp. dark rum                                                         
    ¼ chopped walnuts

                                   

 

 

Slice sponge cake horizontally into 3 layers. Put bottom layer, cut side up, back to the springform cake pan.

 

In a saucepan over medium-low heat, cook sugar and water together, stirring to dissolve sugar to make syrup. Remove from heat, let cool and stir in the rum and Grand Marnier. Let syrup cool completely. Brush 1/3 of syrup over the layer of cake. Cover cake with plastic wrap and chill in refrigerator.

 

To make 1st filling:  Sprinkle gelatine into 1 tbsp. of warm water in a bowl sitting in a pot of hot water. Stir until gelatine is completely dissolved. In a large bowl, use a hand beater to whip cream until it holds soft peaks, add in icing sugar and continue to beat until stiff. Fold in the 2 oz grated chocolate, Grand Marnier and the dissolved gelatine, whipping with the beater a few times to mix well. Spoon mixture onto the cake layer and spread it out evenly. Cover this with a second layer of sponge, brushing the top with half of the remaining soaking syrup.

 

To make 2nd filling:  In a small bowl over simmering water, melt chocolate and let it cool to lukewarm. Whip cream until soft peaks; add the melted chocolate and the rum. Continue to whip until stiff. Fold in chopped walnuts.  Spoon this mixture onto the second layer of sponge, and top it with the third layer, cut side down. Brush this layer with the remaining soaking liquid. Cover cake and chill it overnight.

 

Un-hinge springform mould and place a serving plate over the cake. Turn over and invert the cake onto the plate. Garnish cake with rosette of cream or sifted icing sugar over it to serve.