Boccone Dolce
The recipe Boccone Dolce can be made in about 45 minutes. This gluten free recipe serves 14 and costs $1.6 per serving. This side dish has 347 calories, 3g of protein, and 27g of fat per serving. 155 people were impressed by this recipe. Head to the store and pick up chocolate, strawberries, sugar, and a few other things to make it today. It is brought to you by Serena Bakes Simple from Scratch. With a spoonacular score of 41%, this dish is pretty good. If you like this recipe, you might also like recipes such as Boccone Dolce, Raspberry Boccone Dolce (Sweet Mouthful), and Raspberry Boccone Dolce (Chocolate and Raspberry Pavlova).
Servings: 14
Ingredients:
12 ounces Chocolate, Good Quality
1/2 cup Heavy Cream
2 1/2 cups Heavy Whipping Cream, Cold
3 pounds Strawberries, Stems Removed and Sliced
1/4 cup Sugar Or To Taste
3 teaspoons Pure Vanilla Extract
Equipment:
sauce pan
whisk
Cooking instruction summary:
This cake is best assembled the same day as eaten however the meringue and ganache Step 1 can be made a day in advanced. For Chocolate Ganache: Heat whip cream in a small saucepan over medium-low heat until hot and just a few bubbles start to form around the edge. Remove from heat and add chocolate. Stir until chocolate is melted. For Strawberry Layer: Combined strawberries and sugar. Mix until combined. Set aside. For Whip Cream Layer: Combined heavy whipping cream, sugar and vanilla in a mixer fitted with a whisk attachment. Beat over medium high until whip cream is light and fluffy. Be careful not to over mix the whip cream or you will have butter. For Assembly: Take the baked meringue. Spread each meringue layer with 1/4 of the chocolate mixture and spread to the edge leaving about 1/2" space around the edge. Repeat with the other 2 meringue shells. Place 1/3 of the whip cream mixture over the chocolate mixture top whipped cream mixture with 1/3 of the berries. Place meringue shell over the top of strawberries and repeat step 2. Finish the cake with whip cream, strawberries, and drizzle remaining chocolate over the top or on to the plates.
Step by step:
1. This cake is best assembled the same day as eaten however the meringue and ganache Step 1 can be made a day in advanced.
For Strawberry Layer
1. Combined strawberries and sugar.
2. Mix until combined. Set aside.
For Chocolate Ganache
1. Heat whip cream in a small saucepan over medium-low heat until hot and just a few bubbles start to form around the edge.
2. Remove from heat and add chocolate. Stir until chocolate is melted.
For Whip Cream Layer
1. Combined heavy whipping cream, sugar and vanilla in a mixer fitted with a whisk attachment. Beat over medium high until whip cream is light and fluffy. Be careful not to over mix the whip cream or you will have butter.
2. For Assembly: Take the baked meringue.
3. Spread each meringue layer with 1/4 of the chocolate mixture and spread to the edge leaving about 1/2" space around the edge. Repeat with the other 2 meringue shells.
4. Place 1/3 of the whip cream mixture over the chocolate mixture top whipped cream mixture with 1/3 of the berries.
5. Place meringue shell over the top of strawberries and repeat step
6. Finish the cake with whip cream, strawberries, and drizzle remaining chocolate over the top or on to the plates.
Nutrition Information:
covered percent of daily need
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