Ingredients: |
Ingredients: nonstick cooking spray (Pam)
1 (12 oz.) loaf pound cake
1/4 cup brandy
6 oz. bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 tsp. almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
unsweetened cocoa powder
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Directions: |
Directions:Spray a 1 1/2 quart bowl with Pam. Line the bowl with plastic wrap, leaving an overhang all around. Cut the pound cake into 1/3" thick slices. Cut each slice diagonally to form 2 triangles. Line the bottom and sides of the prepared bowl with these triangles. Brush with brandy. Reserve the extra triangles and brandy.
Stir the chocolate in a pan over a double boiler until it melts. Allow to cool slightly. In a large bowl, beat 1 cup cream until thick and fluffy. Fold into the chocolate mixture in batches until completely blended. Spread this chocolate cream over the cake, leaving a well in the center. Cover and refrigerate.
In another bowl, beat the remaining 1 cup of cream with almond extract and confectioners sugar. Fold in the nuts. Spoon this mixture into the well in the cake. Brush the remaining triangles of cake with brandy. Place brandy side down over filling, covering completely, cutting pieces to fit if necessary. Cover cake with plastic wrap and refrigerate overnight. (or at least 6 hours) Remove plastic wrap, invert cake on serving platter, remove remaining plastic wrap, sprinkle with sifted cocoa. Serve. |
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