Mocha Bombe with Butterscotch cream

Ingredients

sponge cake 1

milk 1 1/2 cups

sugar 8 tbsp

jam 2 tbsp

cocoa pdr 2 tbsp

rum 2 tbsp

instant coffee pdr 1 1/2 tsp

Method

cut the cake into half, spread jam on both the halves & cut into 2 cm cubes. Mix coffee pdr, cocoa, sugar, rum & milk, heat in a vessel, simmer for a minute. remove from heat, gently stir in the cake pieces & at once pour into a basin. Press gently & chill overnight. Next day, invert the cake on to a plate & pour butterscotch cream on top.

Butterscotch cream

Ingredients

cream  1 cup

sugar  3/4 cup

butter   1/4 cup

chopped cashew nuts  1/2 cup

cocoa pdr 2 tbsp

honey  2 tbsp

Method

male butter, add cashew nuts & fry till golden. reduce the heat, add cream, sugar, cocoa pdr, mix well & simmer. Remove from heat, stir in honey. Allow it to cool & pour over the inverted cake. Decorate with beaten cream & cherries. Serve well chilled.