Arcane Treatise 276

Zuccotto

1/2 cup passionfruit juice
1 tablespoon almond extract
2 tablespoons lemon juice
2 tablespoons orange juice
2 pounds pound cake, sliced
1 cup powdered sugar
2 cups heavy cream, whipped
1/2 pound dark or semi-sweet chocolate, chopped
2 tablespoons brown sugar
1 cup crushed nuts
1 teaspoon cinnamon
1 cup milk chocolate morsels
whipped cream

1) Line a 2.5 pint bundt cake mold with plastic wrap.  Mix the juices, and extract together in a small mixing bowl.  Dip the cake slices into the bowl, then line the bundt mold with the moistened slices, using about a total of 3/4ths of the slices to cover the entire inside.  Place the mold in the freezer for fifteen minutes.

2) Place nuts in a skillet warmed over high heat.  Toss the nuts with brown sugar and cinnamon until the nuts become fragrant.  Turn off the heat, then reserve the nuts.

3) Fold the powdered sugar and the nuts into the heavy cream in a large mixing bowl.  Take the bundt mold out, and spread about 3/4ths of the cream over the cake slices while making a hollow around the center.  Melt half of the dark chocolate, and then combine with remaining cream, and half of chocolate morsels, then pour into the hollow.  Cover the filling with the remaining moistened cake slices, then refrigerate for one day.

4) Turn the cake out onto a large plate.  Melt the remaining chocolate, and pour over the cake.  Let the chocolate harden before serving with whipped cream.