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Ingredientes
- 1 c. Unsalted butter
- 1 c. Whipping cream
- 2 ounce Semisweet chocolate, minced
- 1/4 c. Rum
- 1 1/2 c. Minced walnuts
- 9 x Blanched almonds
- 1/4 c. Butter
- 6 x Large eggs, room temperature
- 1/2 c. Sugar
- 1/2 tsp Vanilla extract
- 1 c. All-purpose flour
- 3 c. Lowfat milk
- 8 x Egg yolks, room temperature
- 1 c. Sugar
- 1/2 tsp Vanilla extract
- 3/4 c. All-purpose flour
- 5 x Egg yolks, room temperature
- 1 c. Sugar
- 1/4 c. Espresso coffe, room temp.
Direcciones
- Bologona.
- Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione. Cream butter in a large bowl till pale and fluffy.
- Gradually add in cooled zabaglione to butter, beating vigorously after each addition. Chill mix 2 to 3 min to stiffen slightly. Whip cream and chill. Preheat oven to 200F (95C).
- Put chocolate into a small ovenproof bowl and place in oven till chocolate has melted, 4 to 5 min. Cut cake into 2 layers.
- Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard Cream. Top with second layer. Spread zabaglione mix proportionately over top of cake. Hold cake in 1 hand and spread zabaglione mix around sides of cake. Gently press walnuts onto sides of cake. Put whipped cream into a pastry bag fitted with a medium star tube. Pipe a cream border around edge of cake. Decorate center of cake with 9 cream rosettes. Dip almonds into melted chocolate and place on top of rosettes. Chill cake till serving. Cake can be prepared up to 24 hrs ahead. Let cake stand 30 min at room temperature before serving.
- Makes 8 to 10 servings.
- SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake pan with a removable bottom; shake off excess flour. Heat butter in a small saucepan; cold slightly. Put Large eggs, sugar and vanilla in a large bowl. Set bowl in a larger one containing warm water or possibly use a double boiler off the heat. Beat at high speed 10 to 12 min or possibly till mix is pale and thick and has tripled in volume. Sift flour over batter in several batches, gently folding in with a spatula after each addition. Gradually add in cooled butter, folding gently till well blended. Pour batter into prepared pan. Cook 20 to 25 min or possibly till a wooden pick inserted in center of cake comes out dry. Cold cake in pan 20 to 30 min, then transfer to a rack.
- Cake can be prepared 1 or possibly 2 days ahead, covered with plastic wrap and stored at room temperature.
- CUSTARD CREAM: In a medium saucepan, bring lowfat milk just to a boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 min till mix is pale and thick. Gradually beat in flour. Very slowly stir half the warm lowfat milk into yolk mix. Pour mix into pan containing remaining warm lowfat milk. Whisk over medium heat 2 to 3 min or possibly till custard has a medium-thick consistency. Don't let mix boil. Place custard in bowl. Cover and chill.
- COFFEE ZABAGLIONE: In a large bowl or possibly the top part of a double boiler, beat egg yolk and sugar till pale and thick. Set bowl or possibly top part of double boiler over simmering water; don't let water boil.
- Gradually add in coffee, beating constantly. Continue beating till zabaglione has doubled in volume and is soft and fluffy, 4 to 6 min. Remove from heat and set pan or possibly bowl over a bowl full of ice water. Stir with a whisk till mix has cooled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 8 servings | |
| Calories 856 | |
| Calories from Fat 430 | 50% |
| Total Fat 49.29g | 62% |
| Saturated Fat 26.34g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 258mg | 86% |
| Sodium 144mg | 6% |
| Potassium 340mg | 10% |
| Total Carbs 92.18g | 25% |
| Dietary Fiber 2.6g | 9% |
| Sugars 67.99g | 45% |
| Protein 13.58g | 22% |
