ingredients serve 8-10 .

1*500gr Medira cake

6 tablespoons almond liquire

135gr plain chocolate

120icing sugar , sifted

60gr butter softened

450double cream

4 tablespoons siftered almonds , toasted and chopped

30gr caster sugar

method

line a medium – sized bowl with cling film , cut the medeira cake each slice diagonally in half to make 2 triangles .

Sprinkle 3 tablespoons almond liquire on the triangles of cake , line a bowl with the cake and slice diagonally in half to make 2 triangles .

Sprinkle 3 tablespoons almond liquire on the triangles of cake line the bowl with the cake and reserve the remaining pieces .

Break 90gr chocolate into pieces and melt in the michrowave in 30seconds , burst , coarsely burst , grateremaining chocolate , beating icing sugar in melted chocolate and creamy beat in melted chocolate and remaining liquire until smooth thick and cream .

whip 300double cream with 2 tablespoons , cofee essence until stiff peaks form ; fold in grated chocolate.

cover cake triangles in bowl with whipped cream mixture ; spoon chocolate with almond liquire mixture into center of bowl and spooth top.

cover the top with te remaining cake pieces , cover and refregerate for at least 4 hours .

Whip remaining cake pieces , cover and refregerate for at least 4 hours .

Whip remaining double cream with caster sugar and the remaining cofee essence , until soft peaks form .

Turn out zuccotto (cake) and sprinkle the toast almonds on top .

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