When I've read about Giuliano Hazan's (yes - Marcella's son) cooking classes, I see that he makes this dessert often.  I've always wanted to make it and I finally got around to it.   Imagine my surprise when I saw that he uses a store bought pound cake for this!  I couldn't believe it, but hey - it works.  This cake is sliced and brushed with an espresso/rum mixture, filled with chocolate mousse and finished with whipped cream.  It's really delicious.  Use whatever berries look good to you. 

 

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Ingredients:

• 1/2 cup espresso (or strong coffee)
• 3 tablespoons plus 1 teaspoon sugar
• 1/2 cup water
• 2 tablespoons rum
• 8 ounces semisweet chocolate (I used chips)
• 1 store bought pound cake, about 12 ounces (I used the Family size large Sara Lee)
• 6 large eggs
• 1 cup heavy cream
• Assorted berries

Instructions:

Make the coffee and mix in 1 tablespoon of the sugar, the water and rum. Set aside to cool.

Place a saucepan half filled with water over medium heat. Cut the chocolate into small pieces (or use chips) and put it in a small metal bowl. Put the bowl over the saucepan. Once the chocolate is melted, remove the pot from the heat but leave the bowl with the chocolate over it.

Slice the pound cake lengthwise into 1/4 inch slices and line the bottom and sides of a 1 1/2 quart loaf pan with the cake. Use a pastry brush to generously brush the pound cake with the coffee mixture. The cake should be soaked through but not so drenched that it falls apart.

Separate the eggs. Put the yolks in the bowl of an electric mixer and the whites in a separate bowl. Add 2 tablespoons of the sugar to the yolks and whisk until the mixture is smooth, pale yellow and forms ribbons. Add the melted chocolate and mix well. Whip the egg whites on high speed until they form stiff peaks, then carefully fold them into the chocolate mixture. To make folding easier, mix in a spoonful of egg whites first to soften the mixture.

Pour the mixture into the lined loaf pan. Cover with a layer of the remaining sliced pound cake and dab with the coffee mixture. Cover with plastic and refrigerate overnight or up to 2 days.

When ready to serve, whip the cream with the remaining 1 teaspoon of sugar until it forms soft peaks. Unmold the cake onto a flat plate, tapping it gently to loosen it. Frost it with the whipped cream and decorate with the berries. Serve chilled.

 

On a lighter note, my son came home from college last night and this is what we end up doing:

We are so plugged in. . .

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