Chocolate Sabayon Cake (Torta allo Zabaione di Cioccolata)               

 tags (edit): @Try Soon! @Vogel Mas Vino Desserts  

 

The following recipe is extremely rich, but for chocolate lovers it is unmatched. Prepare the chocolate sponge cake for this recipe a day ahead of time.

Ingredients

1 Chocolate Sponge Cake Recipe include
1 cup Water
2 ounces Sugar
2 tablespoon Orange Juice Freshly Squeezed
2 tablespoon Lemon Juice Freshly Squeezed
CHOCOLATE SABAYON FILLING
6 ea Egg Yolks
4 ounces Sugar
4 ounces Marsala
4 teaspoon Gelatin
1/2 cup Water Tepid
1 3/4 cups Heavy Cream
4 ounces Semisweet Chocolate Melted
CHOCOLATE WHIPPED CREAM
4 ounces Semisweet Chocolate
2 cups Heavy Cream


 

Instructions
 1. Slice 2 very thin layers from the chocolate sponge cake for this recipe. Freeze the rest for another use.

2. Boil the cup of water in a stainless steel saucepan. Add the sugar and citrus juices, and cook & stir for a few minutes. Cool.

3. Sprinkle both layers of the cake generously with the cooled sugar syrup. Place 1 layer into a 10-inch cake pan.

4. Beat the egg yolks, sugar, and marsala in a 4-quart stainless steel bowl over a hot water bath until the mixture reaches 110 degrees. Remove from the heat and continue to whip until fluffy and at room temperature. Dissolve the gelatin in the tepid water. Whip the cream to soft peaks. Add the gelatin and melted chocolate to the egg yolk mixture. Fold in the whipped cream.

5. Pour the sabayon filling onto the sponge layer in the cake pan, and cover with the second sponge layer. Cover with plastic wrap and refrigerate for at least 3 hours.

6. To unmold, dip the cake pan quickly in hot water and turn out onto a suitable chilled tray. Refrigerate again.

7. Melt the 4 ounces of semisweet chocolate in a 2-quart stainless steel bowl over a hot water bath. Whip the heavy cream in a 4-quart mixing bowl to soft peaks. Add half of the whipped cream to the chocolate and mix until smooth. Gently fold in the remaining whipped cream.

8. Spread the top and the sides of the cake neatly and evenly with the chocolate whipped cream. Using a pastry bag and tip, make 16 chocolate rosettes from the remaining chocolate whipped cream evenly spaced along the top edge of the cake. Decorate with chocolate ornaments if desired.

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Yields: 16 Servings
     CLASSICAL AND CONTEMPORARY ITALIAN COOKING FOR PRO

 notes: 

Cuisine:   Italian

Main Ingredient: