1 Prepared angel food cake
2 c Orange sherbet; softened
-[500mL] 1 tb Orange liqueur; [15mL] 1 c Chocolate syrup; [250mL] 1 2/3 tb Coffee liqueur; [25mL] 1 ts Grated orange peel; [5mL] Orange slices
Remove the top third of the cake and set it aside.
Carefully hollow out the center of the rest of the cake leaving outer edges
1 1/2 inches (3.75cm) thick. Do NOT cut through the bottom.
Reserve the pieces of cake you remove from the center for another purpose.
Combine the orange liqueur with the sherbet and spoon mixture into the
hollowed-out cavity of the cake.
Place the top third of the cake back on the top. Wrap tightly and freeze.
May be kept frozen up to 3 weeks.
Combine the chocolate syrup, coffee liqueur and orange peel. Refrigerate
this sauce up to 4 days.
To serve : Remove cake from the freezer, slice and place on serving plates.
Drizzle with the sauce and garnish with orange slices.
Serves 12.
Recipe
Yields
12 Servings