Il Diplomatico Recipe

Preparation

1. In a small bowl, mix 1 tablespoon of the sugar into the coffee and stir to dissolve. Add the water and rum and set aside to cool.
2. Place a saucepan filled halfway with water over medium heat. Cut the chocolate into small pieces and put it in a small metal bowl that will fit over the saucepan. Place the bowl over the saucepan. Once the chocolate has melted, reduce the heat to the lowest setting.
3. Cut the pound cake into 1/4-inch-thick slices. Line the bottom and sides of a 1 1/2 quart loaf pan with the slices. Using a pastry brush, generously dab the pound cake with some of the rum-and-coffee mixture. The cake should be soaked through but not so drenched that the liquid oozes out.
4. Separate the eggs, placing the yolks in one mixing bowl and the whites in another. Be very careful not to get any of the yolk in the bowl with the whites. Add the remaining 2 tablespoons sugar to the yolks and whip at high speed until the yolks turn pale and form ribbons. Add the melted chocolate and mix well. Add the cream of tartar to the egg whites and whip on high speed until they form stiff peaks. If using the same whisk that was used for beating the yolks, make sure to clean it thoroughly beforehand. Carefully fold the whites into the chocolate mixture. To make folding easier, you can mix in a spoonful of egg whites first to soften the mixture.
5. Pour the mixture into the lined loaf pan. Cover with a layer of the remaining sliced pound cake and use the pastry brush to soak it with the rum-and-coffee mixture. Cover with plastic and refrigerate overnight or up to 2 days.
6. When ready to serve, whip the cream until it forms stiff peaks. Unmold the cake onto a flat plate, tapping it gently to loosen it. Frost it with the whipped cream and decorate with the berries. Serve chilled.