home

Frozen stracciatella cake with fudge sauce

Immediatelly when I saw the photos of this fabulous cake over at Cream Puffs in Venice, I knew that I was doing it for Midsummer’s Eve. The cake is not very Midsummery it all, but it looked wonderful and sounded delicious! Another bonus it that it can be prepared in advance (even if I’m a bad planner and somehow always end up cooking everything the same day). It was quick and easy to make, and it does taste divine. The cake is rich but it’s not overwhelming as the fluffy filling quickly melts in your mouth. Now please stop reading this post and go make this cake, you won’t regret it!

Frozen stracciatella cake with fudge sauce
(adapted from Gourmet, ingredients and method changed and recipe converted to the metric system)
serves 6

crust:
150 ml finely ground mandelbiskvier (Swedish mini almond cookies. Original recipe calls for amaretti – Italian almond macaroons. Use a food processor)
60 ml sliced almonds with skin, toasted, cooled, and finely ground (in processor)
3 tbsp melted butter

filling:
3 large egg whites
60 ml caster sugar (preferably vanilla infused, if you have it)
a pinch of salt
300 ml heavy/double/whipping cream, chilled
2 tbsp macadamia nut syrup
100 gram dark chocolate, grated
50 ml sliced almonds with or without skin, toasted and cooled

sauce:
50 ml heavy/double/whipping cream
1.5 tbsp light syrup
1.5 tbsp packed light muscovado sugar
1 tbsp instant-espresso powder
1 tbsp unsweetened cocoa powder
a pinch of salt
50 gram dark chocolate, finely chopped
0.5 vanilla pod, the interior

Butter a loaf pan (arount 12 times 25 cm) and line bottom and short sides with a strip of parchment paper, leaving overhang on each end.

Combine ground cookies, ground almonds and butter in a food processor. Firrmly press over bottom of the loaf pan. Freeze.

Make the cake filling by beating eggwhites with caster sugar and salt with an electric beater until egg whites hold stiff peaks.

In a another bowl beat cream until it just holds stiff peaks. Fold in macadamia nut syrup and half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula. Sprinkle the came with almonds. Freeze the cake uncovered, until firm, about 3 hours.

The sauce can either be made in advance and then heated just before serving, or you can make it just before serving the cake. Bring cream, syrup, muscovado sugar, espresso powder, cocoa, salt, and half of the chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and let simmer, stirring occasionally for about 5 minutes. Remove from heat. Stir in the interior of the vanilla pod and the remaining chocolate until smooth. Cool to warm.

To serve: Remove the cake from the freezer. Carefully hold the bottom of the loaf pan under warm tap water for a few seconds. Transfer the cake to a cutting board and remove the paper. Cut cake into 6 triangular wedges. Let stand a few minutes and then serve with warm fudge sauce.

16 Responses to “Frozen stracciatella cake with fudge sauce”

  1. Nadia
    June 21st, 2008 23:23
    1

    It’s fabulous!!!

  2. Sean
    June 22nd, 2008 00:49
    2

    Looks so fabulous!

  3. jessica
    June 22nd, 2008 00:50
    3

    Wow! That is impressive. I need to find someone who will make it for me!

  4. Big Boys Oven
    June 22nd, 2008 06:28
    4

    Such a lovely piece of work to look at, lovely and so vey decorated too! wow I am drooling for a piece!

  5. Lisanka
    June 22nd, 2008 08:34
    5

    Divine!

  6. Anne
    June 22nd, 2008 11:20
    6

    And I can assure all of you that it tasted just as good as it looked. Delicious!!

  7. pompelpot
    June 22nd, 2008 11:36
    7

    Magnifique!

  8. DIDONA
    June 22nd, 2008 11:51
    8

    VERY,VERY NICE. I LIKE CATS A LOT, AND CAKES AND I LOVE SWEDEN, TOO.IF YOU WANT TO SEE VERY INTERESTING SITES OR BLOGS ABOUT ROMANIAN CUISINE AND OTHERS, SEE MY BLOG. I JUST MADE IT, YESTERDAY, BUT I SHAlL CONTINUE WITH MY OWN RECEPIES.
    DIDONA

  9. Meeta
    June 22nd, 2008 13:10
    9

    oh my that looks sooo good Dagmar! I love forzen desserts like this.

  10. Jeena
    June 22nd, 2008 21:52
    10

    Sounds a very rich delight to eat, looks fabulous too!

  11. diva
    June 22nd, 2008 23:38
    11

    that fudge sauce looks dreamy!!! beautiful :)

  12. Courtney
    June 23rd, 2008 05:23
    12

    Wonderful. I hope you had a great Midsommar.

  13. Peter
    June 23rd, 2008 12:44
    13

    Hi Dagmar, saw you posting at Coco Cooks, this caked is fantastic…dripping with goodness!

  14. Mike
    June 23rd, 2008 15:06
    14

    This looks awesome! The ripples of fudge really make for a very tempting presentation.

  15. Y
    July 1st, 2008 16:03
    15

    Love those drizzles of sauce!

  16. Elo
    July 3rd, 2008 08:34
    16

    Oh my god. I have to print this recipe in order to translate in in french at home.
    It looks so apetizing….

Leave a Reply

Thank you very much for leaving a comment. I really appreciate it.
/Dagmar