The Very Best of Emeril

rack with a sheet pan underneath. Spread the top and sides of the cake with

the sweetened whipped cream. Place the cake in the refrigerator and chill

for 1 hour. In a saucepan, over medium heat, add the chocolate and coffee.

Stir until the chocolate is melted. Stir in the 1/2 pound of butter and

remaining tablespoon of rum. Mix well. Cool the mixture until it is

spreadable. Pour the chocolate frosting over the entire cake. Place the cake

back in the refrigerator and chill for 2 hours, until the cake sets.

Remove the cake from the refrigerator. Using a long spatula, carefully lift

the cake from the rack and place on a serving plate. Garnish with a sprinkle

of the remaining nuts and candied citrus. Slice and serve.

Yield: 8 to 10 servings

Cassata Siciliana

The Very Best Of Emeril