Cover the sides and the bottom of a Charlotte mold with oiled wax paper. Cut the sponge into 2 1/2-inch x 4 1/2-inch slices. Cover the bottom and the sides with these slices. Use a brush to moisten the Genoese sponge with the alcohol thinned with a little milk. Dice the candied fruits. Soak the gelatin into cold water for 5 minutes, take out, squeeze and melt over a low heat in 1 tablespoon of water. Leave to cool a little. Whip the chilled cream. Combine 1 tablespoon of whipped cream with the dissolved gelatin. Make the chocolate sauce by melting all of its ingredients in a saucepan over a low heat. Allow to cool. Add the confectioner╒s sugar and the warm gelatin to the whipped cream. Divide up into two parts. Pour the chocolate sauce into one part, mix before pouring into the mold. Sprinkle with grated chocolate and candied fruit. Mix the remaining grated chocolate and fruits into the second part of the cream, pour into the mold. Cover with slices of Genoese sponge. Moisten them with the alcohol. Cover and chill in the refrigerator for 5 hours. Turn out and decorate with grated chocolate and candied fruits.
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1 Genoese sponge, 9 inches in diameter
1 cup whipping cream
1/4 cup confectioner╒s sugar
3 sheets gelatin
1 cup milk
7 tbsp maraschino
3 1/2 oz chocolate, grated
10 candied cherries
1 3/4 oz candied citron
Chocolate sauce:
1 tbsp pure cocoa
1 tbsp butter
1/2 cup caster sugar
Decoration:
grated chocolate
3 1/2 oz assorted candied fruits
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40
mn
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We suggest than you drink a tender white wine such as Juranìon or Gaillac.
