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Cipriani Chocolate Cake
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| For the filling: | |
| 1 cup | heavy cream |
| 1/2 lb. | bittersweet chocolate cut into chunks |
| 2 | egg whites |
| 1/4 cup | sugar |
| To assemble: | |
| 1 tablespoon | unsweetened cocoa powder |
| 1 cup | warm water |
| 4 layers chocolate sponge cake | |
| 2 tablespoons | apricot jelly |
| For the filling. Boil the cream .Drop the chocolate, remove from heat and melt bagnomarie.Remove from heat and let cool. Beat the egg whites and slowly add the sugar until you have a stiff meringue. Fold the meringue with the chocolate and chill for 6 hours. Mix the cocoa with the water. Brush the top of the cake disc with cocoa water.Spread 1 quarter of the filling on the sponge cake and top with another layer. Repeat the operation with three more layers. Prepare a glaze and finish the cake with a chocolate glaze. Soft. Here's the recipe for the sponge cake: 6 eggs devide them yolks from whites | |
| 3/4 cup | sugar |
| 1 teaspoon | vanilla powder |
| 1 cup + 2 tablespoons | flour |
| 6 tablespoons | cocoa powder |
| 1 tablespoon | instant espresso powder, (Nestle) |
Proceed as for a regular sponge cake.
Take it easy and let me know if you need anything else. Ciao Paolo.
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