Location: Italy Booth – Food and Wine Festival – EPCOT – Walt Disney World
Source: EPCOT International Food and Wine Festival – Recipes & Stories Celebrating 20 Years Cookbook
Yield: 6 servings
Chocolate Filling
Ingredients:
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1 cup heavy cream
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12 ounces semi-sweet chocolate
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½ cup butter, room temperature
Instructions:
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In a small saucepan, boil the cream.
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Remove the cream from the heat and stir in the butter and the chocolate.
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Let cool for two hours.
Sponge Cake
Ingredients:
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Preheat the oven to 350F.
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Grease a 9 x13 jellyroll pan.
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In a large bowl, beat together the eggs and sugar until they are creamy and thick. Should take about 5 minutes.
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In a medium bowl, sift together the flour, cocoa powder. Mix in the hazelnuts with the mixture. Also, stir in the butter.
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Fold the flour mixture into the egg mixture.
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Pour into the prepared pan and spread evenly with a spatula. Bake for 8 – 10 minutes. Let cool completely on wire rack before removing from the pan.
Chocolate Glaze:
Ingredients:
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¾ cup heavy cream
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6 ounces semi-sweet chocolate
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1 teaspoon vanilla
Instructions:
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In a saucepan, heat the cream over medium heat until boiling.
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Remove from the heat and add the chocolate and the vanilla. Making sure to stir well. Set aside. Keep it warm.
Assembly
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Instructions:
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Remove the sponge cake from the pan and cut into three equal pieces.
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Top with a layer of the chocolate filling.
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Top with another layer of cake
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Top with chocolate filling
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Top with cake
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Spread the warm chocolate glaze over the cake making sure it coats the cake well.
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Place in the refrigerator for 20 minutes to chill.
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Sprinkle the top with crushed hazelnuts to serve.
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