Mocha Cake Bombe

Directions

1. 1
   Beat the mascarpone until slightly softened, then beat in the sugar.
2. 2
   Whip 300ml of the cream until it just holds its shape, then fold lightly into the mascarpone.
3. 3
   Toast the coconut or almonds in a dry frying pan until tinged brown, then cool.
4. 4
   Chop the chocolate and mix with the cooled almonds. Set aside 2 tbsp to use later on for decoration.
5. 5
   Mix together the coffee or hot chocolate with the alcohol.
6. 6
   Cut the cake into 15 slices.
7. 7
   Now, you can choose to make the cake either in a baking dish (easier perhaps if you need to travel with it or slice for serve-yourself-occasions like a potluck) or in a bowl, which will result in a dome shaped bombe.
8. 8
   If you are going for a baking dish, use a pan that is roughly 8 x 10 inches.
9. 9
   If you go for a pudding basin, it should be about 1.4 litre or 2-1/2 pint capacity and lined with cling film.
10. 10
    Either way, start by lining the base with a few pieces of cake.
11. 11
    When you've completed a layer, sprinkle over some of the coffee/alcohol mixture, then smooth a few spoonfuls of the mascarpone/whipping cream on top.
12. 12
    Add some of the chocolate and almond or coconut mixture and then repeat the layers.
13. 13
    Finish with a layer of cake, moistened with any remaining coffee mixture.
14. 14
    Cover the top of the desert and chill for at least 4 hours and up to 2 days.
15. 15
    Remove the cling film and, if you're using a bowl, invert it onto a serving plate.
16. 16
    Whip the remaining cream to soft peaks and spread over the top and sides of the bombe.
17. 17
    Scatter over the remaining chocolate/almond mixture.
18. 18
    You can freeze this after it's been layered for up to 3 months.
19. 19
    Defrost overnight and then continue with the rest of the steps.