recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
is a must visit web site - if you would like to
learn more then <click
is a wonderful dessert that is spectacular for
holidays or special occasions. Although it does
sound very involved, if you make the dessert over
a couple of days, it isn't that bad at all. The
reaction of your guests will be well worth the
effort it takes!"
recipe sponge cake <click
1/2 cup hazelnuts
1/2 cup sugar
1/4 cup water
1/4 cup liqueur of choice (raspberry works well)
2 cups heavy cream
1/4 cup icing sugar
4 ounces dark chocolate, coarsely chopped
1 pint raspberries (plus extra to decorate)
9 ounces dark or semisweet chocolate
1 1/2 cups heavy cream
the hazelnuts on a baking sheet, in a 350°F
oven for 10 minutes. Remove from the oven, and
place in a kitchen towel. Rub the nuts inside
the towel to remove their skins. Coarsely chop,
and set aside.
together the water, 1/2 cup sugar, and liqueur
in a small pot. Bring to a boil, and stir until
the sugar is dissolved. Remove from the heat
a deep bowl that is 9 inch in diameter, and
5 inches deep with plastic wrap. Cut the rectangular
sponge cake into 9 squares, and then cut each
square in half diagonally, creating 19 pieces
of sponge cake in total. Brush both sides of
the sponge cake with the liqueur mixture, and
fit them together in the lined bowl so the mold
is completely lined. If you have any spaces
visibles, use spare pieces of the sponge cake
moistened with the syrup to fill in the holes.
Trim the top edge of the bowl evenly, and place
it in the refrigerator while you prepare the
the 2 cups of heavy cream with the icing sugar
in a bowl, and beat with an electric mixer until
the cream is in stiff peaks. Carefully fold
in the hazelnuts, chopped chocolate and raspberries.
Remove the mold from the refrigerator, and spoon
the filling into the lined mold. Place the round
cake on top of the filling, cover everything
with plastic wrap, and refrigerate 12 hours.
the chocolate finely, and place it in a bowl.
Cook the cream until bubbly, and then por it
over the chocolate mixture. Let this mixture
sit for 5 minutes, and then stir it until it
is smooth. Leave sitting at room temperature.
It will get thicker as it sits, but you need
a mixture that is spreadable, but thick enough
to nicely coat the bottom of the mold.
the plastic wrap, place the cake on a wire rack
top side down so the rounded end is on top,
and remove the bowl. Place the wire rack over
a baking sheet to catch the drips. Using a ladle,
spoon the chocolate icing or ganache over the
cake coating the entire surface. Decorate with
extra hazelnuts and raspberries and serve.
10 - 12
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever