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Italian Cake Bombe

8 inch round sponge cake
2 tablespoons brandy
2 tablesoons Maraschino ( or other) liqueur
2 oz whole blanched almonds
2 oz roasted hazelnuts
3 oz dark chocolate
300ml carton cream
quarter cup icing sugar

Cut cake in slices 1cm thick. Cut each slice on the diagonal, making
two triangular sections. Combine brandy and liqueur. Carefully
brush over cake on one side only.

First line a round based pudding bowl with damp muslin then with
the cake placing brushed sides away from bowl. Narrow ends to bottom
of bowl, fill bowl completely and trim top level. Left over cake
will cover top when filled.

Place almonds on oven tray, bake at Gas mark 4 for 5 minutes or
until brown. Cool. Chop 1 oz chocolate and put aside. Melt remaining
chocolate. Whip together cream and sifted icing sugar till firm
peaks form. Fold nuts into mixture then divide mixture in half.
Fold chopped chocolate through one half and melted chocolate through
the other. Spoon white cream mixture evenly over the entire cake
surface, leaving a cavity in the centre of the bowl. Spoon chocolate
mixture into cavity.

Moisten remaining cake with left over liqueur and arrange on top
to cover surface completey. Cover bowl and refrigerate overnight.
Turn out carefully onto serving plate, dust top with combined sifted
icing sugar and cocoa, about one teaspoon of each. Serves 8.

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