Beautiful cake from Liguria. The flavours are unique. Layers of coffee (caffè), dark chocolate (cioccolato), zabaglione. This cake has to be refrigerated overnight so the flavours will be fully absorbed.
250 g of unsalted butter (burro), at room temperature (temperatura ambiente), or 250g mascarpone
150 g of dark chocolate (cioccolato) , melted and cooled
2 tbsp of cooled espresso
25 cm round sponge cake (torta)
80 ml Maraschino or other cherry liqueur
80 ml of Cointreau
80 ml of brandy
for dusting, icing (confectioners’) sugar
7 egg yolks (tuorli)
150g of caster (superfine) sugar (zucchero)
150ml of marsala
To make zabaglione, place egg yolks and sugar in a large heatproof bowl and beat with electric beaters for 5 minutes.
Then add marsala and combine well.
Place bowl over a saucepan of just-simmering water (make sure the base of the bowl does not touch the water) and whisk until mixture has doubled in size and holds a trail when the beaters are dragged through. Remove from heat and allow to cool completely.
Beat butter until creamy or, if using mascarpone, beat very quickly so it does not split and turn into butter.
Add ¼ cup of the zabaglione to the butter or mascarpone and combine well.
Add the remaining zabaglione, combine well and divide into 3 parts. To one part, add the chocolate, to another, the coffee, and leave the third plain.
Trim top and base from sponge and reserve trimmings.
Cut sponge horizontally into three layers.
In a bowl, combine the liqueurs and brandy and dilute with water so it will not be overpowering.
Place a layer of sponge cake on a serving plate.
Brush with the liqueur mixture and spoon over the coffee zabaglione.
Repeat with another layer of cake, liqueur mixture and chocolate zabaglione.
Top with the final layer of cake, brush with the liqueur mixture and cover the entire cake with the plain zabaglione.
Crumble over sponge trimmings and dust with icing sugar to serve.
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