Zuppa a Due Coiori (zoo-pah ah doo-ay koh-loh-ree) is a regional speciality of Italy. This rich dessert is well worth the time and care required in its preparation.
1 X 8-inch Chocolate Sponge Cake, cut into thin slices
11. oz. chocolate-flavoured liqueur
1 X 7-inch Sponge Cake, cut into thin slices
4 fl. oz. rum
12 fl. oz. Cremc Patissiere
10 fl. oz. double cream , stilfly whipped
2 oz. dark cooking chocolate, grated
4 oz. flaked hazelnuts, toasted
1 lb. dark cooking chocolate, broken into pieces
1 oz. butter
2 fl. oz. rum
5 eggs, lightly beaten
First make the chocolate cream. In a medium-sized heatproof mixing bowl set over a saucepan half-filled with boiling water, melt the chocolate, with the butter and rum, over low heat, stirring occasion-ally until the mixture is smooth.
Using a wire whisk or rotary beater, beat in the egg yolks, one at a time, and, beating constantly, cook the cream for 12 to 15 minutes or until it begins to thicken. Remove the pan from the heat and remove the bowl from the pan.
Place half of the chocolate sponge slices in a layer in the bottom of a deep, glass serving bowl. Pour over half of the chocolate-flavoured liqueur. With a flat-bladcd knife, spread half of the chocolate cream over the sponge. Place half of the plain sponge slices over the cream. Sprinkle the sponge with half of the rum. Spoon all of the creme patissicrc over the sponge and continue to make layers in this way ending with the plain sponge.
Place the pudding in the refrigerator to chill for 1 hour. Remove the pudding from the refrigerator, spoon over the double cream, sprinkle over the grated chocolate and hazelnuts and serve immediately.