Chocolate Sponge Cake Trifle With Almonds

Ingredients

• 8 sponge cakes
• 3 large bars chocolate
• 1/4 pint heavy cream
• 1 egg white
• 3 inches vanilla bean
• 3 oz almonds, blanched and chopped
• 2 oz ratafia liqueur
• 1/2 pint milk
• 2 tbsp water
• 1 tsp sifted sugar

Method

1. 1 Break sponge cakes into pieces into a bowl.
2. 2 Boil milk and pour over sponge cakes; mash well with a spoon.
3. 3 Dissolve half the chocolate in 2 tbsp water with 1 inch of split vanilla bean; remove vanilla when dissolved.
4. 4 Wet a mold and layer sponge cake, chocolate mixture, almonds, and ratafia liqueur; repeat until finished with a sponge cake layer.
5. 5 Grate remaining chocolate.
6. 6 Whip cream with egg white, remaining vanilla, and sugar; fold in grated chocolate.
7. 7 Invert mold into a glass dish and spread chocolate cream evenly over top.
8. 8 Decorate with chopped almonds.