Zuccotto Mandorla

• 1 (12 oz.) pkg. sponge cake mix or about 1 1/4 lb. baked sponge cake
• 1/4 c. brandy
• 1/2 c. Muscatel or other sweet wine
• 1 1/4 c. blanched almonds, coarsely chopped
• 3 c. whipping cream
• 1 1/2 c. confectioners sugar
• 5 oz. (5 sq.) unsweetened chocolate, grated
• 1 Tbsp. pure vanilla extract
• cocoa
• finely chopped almonds

1. Bake cake as package directs.
2. Cool and cut cake into slices about 1/2-inch thick.
3. Sprinkle brandy and wine over cake.
4. Spread almonds in shallow pan and toast in 400u0b0 oven 5 to 8 minutes or until golden.
5. Whip the cream with sugar until very stiff.
6. (Place towel over mixture if it splatters.)
7. Fold almonds, chocolate and vanilla into cream.
8. Line a 3-quart round mixing bowl with foil and butter well.
9. Place about 3/4 of cake slices all around the side of bowl.
10. Fill bowl with whipped cream mixture and make a layer of the remaining cake on top.
11. Cover with foil and chill for at least 24 hours before serving.
12. Invert pudding from bowl; remove foil and sieve cocoa over top.
13. Sprinkle with finely chopped almonds.
14. Makes 12 servings.

sponge cake, brandy, sweet wine, blanched almonds, whipping cream, confectioners sugar, unsweetened chocolate, vanilla, cocoa, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702397 (may not work)