Diplomatica dessert

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8 servings
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By Food24 November 03 2009
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Ingredients (15)

75.00 ml rum
300.00 ml nescafé instant coffee granules — espresso
30.00 ml castor sugar
30.00 ml water
450.00 g cake — madeira loaf
8.00 eggs
10.00 ml castor sugar
350.00 g dark chocolate — chopped
CHOCOLATE TOPPING
100.00 g dark chocolate — chopped
125.00 ml cream — fresh, chilled
decoration — GROUPING
125.00 ml cream
30.00 ml castor sugar
50.00 g walnuts
candied fruit
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Method:

1. Combine the rum, espresso, sugar and water. Cut the loaf into slices 6 mm thick.
2. Moisten a sheet of cheesecloth and line the inside of a loaf tin (23 x 12 x 6 cm) leaving enough cloth over the edges to cover the cake later.
3. Quickly dip the cake slice in the rum and coffee mixture, then spread the slices out inside the tin, entirely covering the bottom and sides. Patch gaps with small pieces where necessary. Mix more coffee rum mixture if necessary.
4. Separate eggs. Beat yolks with sugar until pale.
5. Place the chocolate in a bowl over a pot of boiling water to melt. pour the melted chocolate, a little at a time over the egg yolks, mixing rapidly, until all chocolate has been thoroughly mixed with the yolks.
6. Beat egg whites until stiff. Mix 15 ml of the beaten white into the chocolate mixture, then gently fold in the remainder.
7. Spoon the chocolate mixture into the cake-lined tin. Cover with more slices of dipped cake, and fold over the cheesecloth. Refrigerate for 8 hours.
8. Unfold the cloth, turn the tin over onto a platter and shake to loosen. Pull off the cheesecloth.
9. CHOCOLATE TOPPING Place the chocolate in a glass bowl over a saucepan of boiling water. When the chocolate has melted, stir in the cream. Allow to cool to spreading consistency. Spread evenly over the top and sides of the dessert. Refrigerate for an hour.
10. Whip the cream and sugar until stiff.
DECORATION: Serve slices of cake decorated with cream, nuts and candied fruit.
Serves 8



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