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  RECIPE TITLE "Cocoa Roca Cloud Cake"
recipe from Secrets From A Caterer's Kitchen copyright © 2001 by Nicole Aloni. All rights reserved.

yields Makes 8 to 10 servings time --- difficultyeasy

This is a family recipe from my friend and recipe tester Evan. It goes together in less than 10 minutes (not counting freezer time) and can be held in the freezer for up to a week before serving.


2 cups whipping cream
1/2 cup sweetened cocoa mix
1 (7-ounce) can Almond Roca candy
1 (10-inch) angel food cake

Secrets From A Caterer's Kitchen
Secrets From A Caterer's Kitchen Aloni, Nicole. A professional caterer with nearly twenty years of experience offers a no-nonsense cookbook and entertaining guide--packed with the kind of tricks and techniques that keep the pros in business. From budget planning and decorations to theme parties and menu preparation, includes over 100 party-tested recipes--making the book the only home entertainment manual you'll ever need.


Place the whipping cream in bowl of an electric mixer and whip on low speed. Slowly sprinkle in the cocoa mix and whip until stiff peaks form.

Unwrap the candy and place it in a heavy plastic or paper bag. Put the candy in the freezer for 15 minutes. Roughly crush the candy with a hammer or mallet.

Slice the cake in half to make 2 layers. Put about 3/4 inch of the cocoa cream on the cut layer and sprinkle generously with the crushed candy. Replace the top half and frost the cake with at least a 1/2-inch-thick coating of the cocoa cream. Press the remaining candy over the top and sides.

Wrap lightly with plastic wrap and refrigerate for at least 4 hours before serving. For easier slicing, after this initial chilling, freeze the cake for at least 1 day. It will then slice like an ice cream cake.

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