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Name: Little Corner Restaurant Cake - Dolce Del Can
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 oz Semisweet chocolate, chopped; 1 c Unsalted butter; 1/2 ts Vanilla extract; 1 c All-purpose flour; 3/4 c All-purpose flour; 1 1/2 c Walnuts chopped; 8 Egg yolks, room temperature; 1 c Whipping cream; 1/4 c Rum; 6 Eggs, room temperature; 1/4 c Butter; 1/2 c Sugar; 1/4 c Espresso coffe, room temp.; 3 c milk; 9 Blanched almonds; 1/2 ts Vanilla extract; 1 c Sugar; 5 Egg yolks, room temperature; 1 c Sugar

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INGREDIENTS

2 oz Semisweet chocolate, chopped
1 c Unsalted butter
1/2 ts Vanilla extract
1 c All-purpose flour
3/4 c All-purpose flour
1 1/2 c Walnuts ; chopped
8 Egg yolks, room temperature
1 c Whipping cream
1/4 c Rum
6 Eggs, room temperature
1/4 c Butter
COFFEE ZABAGLIONE
CUSTARD CREAM
1/2 c Sugar
1/4 c Espresso coffe, room temp.
3 c milk
9 Blanched almonds
SPONGE CAKE
1/2 ts Vanilla extract
1 c Sugar
5 Egg yolks, room temperature
1 c Sugar

Servings

INSTRUCTIONS

A rich, luscious dessert from the famous Il Cantoncino Restaurante in Bologona. Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee Zabaglione. Cream butter in a large bowl until pale and fluffy. Gradually add cooled zabaglione to butter, beating vigorously after each addition. Refrigerate mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and place in oven until chocolate has melted, 4 to 5 minutes. 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 mixture evenly over top of cake. Hold cake in 1 hand and spread zabaglione mixture 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. Refrigerate cake until serving. Cake can be prepared up to 24 hours ahead. Let cake stand 30 minutes 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. Melt butter in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a large bowl. Set bowl in a larger one containing hot water or use a double boiler off the heat. Beat at high speed 10 to 12 minutes or until mixture 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 cooled butter, folding gently until well blended. Pour batter into prepared pan. Cook 20 to 25 minutes or until a wooden pick inserted in center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and stored at room temperature. CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until mixture is pale and thick. Gradually beat in flour. Very slowly stir half the hot milk into yolk mixture. Pour mixture into pan containing remaining hot milk. Whisk over medium heat 2 to 3 minutes or until custard has a medium-thick consistency. Do not let mixture boil. Place custard in bowl. Cover and refrigerate. COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat egg yolk and sugar until pale and thick. Set bowl or top part of double boiler over simmering water; do not let water boil. Gradually add coffee, beating constantly. Continue beating until zabaglione has doubled in volume and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or bowl over a bowl full of ice water. Stir with a whisk until mixture has cooled.

NOTES

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Little Corner Restaurant Cake - Dolce Del Can

2 oz Semisweet chocolate, chopped
1 c Unsalted butter
1/2 ts Vanilla extract
1 c All-purpose flour
3/4 c All-purpose flour
1 1/2 c Walnuts chopped
8 Egg yolks, room temperature
1 c Whipping cream
1/4 c Rum
6 Eggs, room temperature
1/4 c Butter
 COFFEE ZABAGLIONE
 CUSTARD CREAM
1/2 c Sugar
1/4 c Espresso coffe, room temp.
3 c milk
9 Blanched almonds
 SPONGE CAKE
1/2 ts Vanilla extract
1 c Sugar
5 Egg yolks, room temperature
1 c Sugar

A rich, luscious dessert from the famous Il Cantoncino Restaurante in  Bologona.    Prepare Sponge Cake.  Prepare Custard Cream.  Prepare Coffee Zabaglione.  Cream butter in a large bowl until pale and fluffy. Gradually add cooled  zabaglione to butter, beating vigorously after each addition. Refrigerate  mixture 2 to 3 minutes to stiffen slightly. Whip cream and refrigerate.  Preheat oven to 200F (95C). Put chocolate into a small ovenproof bowl and  place in oven until chocolate has melted, 4 to 5 minutes. 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 mixture evenly over  top of cake.  Hold cake in 1 hand and spread zabaglione mixture 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. Refrigerate  cake until serving.  Cake can be prepared up to 24 hours ahead. Let cake  stand 30 minutes 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. Melt butter in a small  saucepan; cool slightly.  Put eggs, sugar and vanilla in a large bowl. Set  bowl in a larger one containing hot water or use a double boiler off the  heat.  Beat at high speed 10 to 12 minutes or until mixture 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 cooled butter, folding gently until well blended. Pour batter into  prepared pan.  Cook 20 to 25 minutes or until a wooden pick inserted in  center of cake comes out dry. Cool cake in pan 20 to 30 minutes, then  transfer to a rack. Cake can be prepared 1 or 2 days ahead, covered with  plastic wrap and stored at room temperature.    CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg  yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until  mixture is pale and thick. Gradually beat in flour. Very slowly stir half  the hot milk into yolk mixture. Pour mixture into pan containing remaining  hot milk.  Whisk over medium heat 2 to 3 minutes or until custard has a  medium-thick consistency. Do not let mixture boil. Place custard in bowl.  Cover and refrigerate.    COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat  egg yolk and sugar until pale and thick. Set bowl or top part of double  boiler over simmering water; do not let water boil. Gradually add coffee,  beating constantly. Continue beating until zabaglione has doubled in volume  and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or  bowl over a bowl full of ice water. Stir with a whisk until mixture has  cooled.

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Nutrition

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Serving Size: 1 Serving (319g)
Recipe Makes: 8 Servings

Calories: 1285
Calories from Fat: 427 (33%)

Amt Per Serving		% DV

	Total Fat 47.4g	63 %
	Saturated Fat 21.7g	108 %
	Monounsaturated Fat 10.9g
	Polyunsanturated Fat 11.9g
Cholesterol 88.4mg		27 %
Sodium 404.5mg		14 %
Potassium 195.5mg		5 %
Total Carbohydrate 212.5g		62 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 210.1g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1285

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