Two-Coloured Sponge Pudding (Zuppa A Due Colori) recipe
information
This stunning dessert looks fabulous—and complicated—when it is assembled but in actual fact it is quite easy to make. It is very rich to eat, so serve after a fairly light main dish such as veal or chicken.
ingredients
2 x 20 cm (8 in) Chocolate sponge cake, thinly sliced
125 ml (4 fl oz) 1/2 cup Chocolate-flavoured liqueur
18 cm (7 in) Sponge cake, thinly sliced
125 ml (4 fl oz) 1/2 cup Rum
350 ml (12 fl oz) 1 1/2 cups Thick custard
300 ml (10 fl oz) 1 1/4 cups Double (heavy) cream, stiffly beaten
50 g (2 oz) 2 squares Dark cooking (semi-sweet) chocolate, grated
125 g (4 oz) 1 cup Flaked hazelnuts, toasted
125 ml (4 fl oz) 1/2 cup Chocolate-flavoured liqueur
18 cm (7 in) Sponge cake, thinly sliced
125 ml (4 fl oz) 1/2 cup Rum
350 ml (12 fl oz) 1 1/2 cups Thick custard
300 ml (10 fl oz) 1 1/4 cups Double (heavy) cream, stiffly beaten
50 g (2 oz) 2 squares Dark cooking (semi-sweet) chocolate, grated
125 g (4 oz) 1 cup Flaked hazelnuts, toasted
for the CHOCOLATE CREAM
1/2 kg (1 lb) 16 squares broken into pieces Dark cooking (semi-sweet) chocolate,
25 g (1 oz) 2 Tbs Butter
50 ml (2 fl oz) 1/4 cup Rum
5 Eggs, lightly beaten
25 g (1 oz) 2 Tbs Butter
50 ml (2 fl oz) 1/4 cup Rum
5 Eggs, lightly beaten
method
1. First make the cream. Put the chocolate, butter and rum into a heatproof bowl placed over a pan of simmering water.
2. Set the pan over low heat and cook, stirring constantly, until the chocolate and butter have melted.
3. Beat in the eggs, one at a time and, beating constantly, cook the cream for 12 to 15 minutes, or until it begins to thicken. Remove the pan from the heat and the bowl from the pan. Set the cream aside.
4. Place half the chocolate sponge slices in a layer on the bottom of a deep, glass serving bowl. Pour over one-half of the chocolate-flavoured liqueur. Using a flat-bladed knife, spread half the chocolate cream over the sponge. Place half the plain sponge slices over the cream and sprinkle with half the rum.
5. Spoon all of the custard over and continue making layers in this way, ending with the plain sponge.
6. Put the pudding in the refrigerator to chill for 1 hour. Remove from the refrigerator. Spoon over the cream, sprinkle with the grated chocolate and hazelnuts.
7. Serve at once.
2. Set the pan over low heat and cook, stirring constantly, until the chocolate and butter have melted.
3. Beat in the eggs, one at a time and, beating constantly, cook the cream for 12 to 15 minutes, or until it begins to thicken. Remove the pan from the heat and the bowl from the pan. Set the cream aside.
4. Place half the chocolate sponge slices in a layer on the bottom of a deep, glass serving bowl. Pour over one-half of the chocolate-flavoured liqueur. Using a flat-bladed knife, spread half the chocolate cream over the sponge. Place half the plain sponge slices over the cream and sprinkle with half the rum.
5. Spoon all of the custard over and continue making layers in this way, ending with the plain sponge.
6. Put the pudding in the refrigerator to chill for 1 hour. Remove from the refrigerator. Spoon over the cream, sprinkle with the grated chocolate and hazelnuts.
7. Serve at once.
serving amount
8 servings
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