Ingredients:

7 ounces torrone (Italian hazelnut chocolate)
1/4 pound semi-sweet chocolate
1 cup butter
2 cups powdered sugar
5 egg yolks
1/4 cup cocoa powder
2 ounces blanched almonds, chopped and toasted
2 fresh sponge cakes
3 tablespoons Brandy
8 candied cherries

Methods:

Put both the hazelnut and the semi-sweet chocolate in a blender and reduce to crumbs.

Soften the butter and put in a bowl with the powdered sugar. Beat until thick, creamy and soft. Add the egg yolks, beating until each one is absorbed before adding the next.

Divide this mixture into 3 equal portions and put in separate bowls. Add the cocoa powder to the first, the chopped almonds to the second and the blended chocolate to the third. Mix well.

Remove one-third from each of these mixtures, put in a fourth bowl and mix well together.

Divide the sponge cakes horizontally in half. Put one on a round serving plate. Sprinkle with some of the brandy, cover with the cocoa mixture and level the top. Cover with a second layer of sponge cake, sprinkle with more brandy and cover with the almond mixture. Repeat the operation using the chocolate mixture.

Cover with the final layer of sponge cake and sprinkle with the remaining brandy. spread the combined mixture from the fourth bowl all over the top and sides of the cake, smoothing with a spatula. Carefully cover with a foil dome and chill in the refrigerator for at least 2 hours, preferably overnight.

Serve decorated with glace’ cherries.

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