Pound cake:
10 ½ oz (300 g) all-purpose flour
10 ½ oz (300 g) granulated sugar
4 ½ oz (130 g) unsalted butter
3 eggs
1 envelope vanilla-infused
baking powder
Milk Chocolate Cream:
1 lb (500 g) milk chocolate
¾ cup (2 dl) whole milk
3 oz (80 ml) Cointreau
Pound cake:
Butter and flour a ring-shaped baking pan. In a standing mixer beat the eggs with the sugar until light.
Add the softened butter and continue beating until the mixture is frothy. Incorporate the flour (sifted together with the baking powder) and blend well. Transfer to the prepared pan and bake in a preheated 338°F (170°C) oven for 35 minutes. [A home oven may require 45-50 minutes at 356-374°F (180-190° C).
Milk Chocolate Cream:
Bring the milk to a boil, add the finely chopped chocolate and stir until completely melted. Add the Cointreau and reserve.
Vanilla Sauce:
Bring the milk to a boil with the split vanilla bean. Remove from heat and allow to infuse for a few minutes. In the meantime, beat the egg yolks with the sugar until light and frothy. Add the milk in a thin stream, whisking continuously. Allow to thicken over a low flame, stirring continuously to prevent lumps from forming. The cream is ready when it reaches 185°F (85°C).
At that point it should be dense enough to coat the back of a spoon.
Presentation:
Nap each plate with the warm vanilla sauce. Top with a slice of toasted pound cake on which you have spread a layer of the milk chocolate cream . Top with additional chocolate cream and chopped white truffles.
Recipe from Alfonso Iaccarino Photography by Michele Tabozzi Ingredients for 4 portions: 12 apricots 5 cl whole milk 10 g lemon verbena 1 g seeds extracted from a vanilla bean 2 cl almond milk 10 g almonds 50 g simple syrup ( 50% water/50% granulated sugar) 1 lemon Peel 4 of the apricots, puree …
Toasted pound cake with milk chocolate cream, vanilla sauce and Acqualagna truffles
Recipe: Moreno Cedroni from A Taste of the Marche
Photo: Janez Pukšič
For 10 servings
Pound cake:
10 ½ oz (300 g) all-purpose flour
10 ½ oz (300 g) granulated sugar
4 ½ oz (130 g) unsalted butter
3 eggs
1 envelope vanilla-infused
baking powder
Milk Chocolate Cream:
1 lb (500 g) milk chocolate
¾ cup (2 dl) whole milk
3 oz (80 ml) Cointreau
Vanilla Sauce:
2 cups (5 dl) whole milk
4 ¼ oz (120 g) granulated sugar
5 egg yolks
1 vanilla bean
1-2 Acqualagna white truffles
Pound cake:
Butter and flour a ring-shaped baking pan. In a standing mixer beat the eggs with the sugar until light.
Add the softened butter and continue beating until the mixture is frothy. Incorporate the flour (sifted together with the baking powder) and blend well. Transfer to the prepared pan and bake in a preheated 338°F (170°C) oven for 35 minutes. [A home oven may require 45-50 minutes at 356-374°F (180-190° C).
Milk Chocolate Cream:
Bring the milk to a boil, add the finely chopped chocolate and stir until completely melted. Add the Cointreau and reserve.
Vanilla Sauce:
Bring the milk to a boil with the split vanilla bean. Remove from heat and allow to infuse for a few minutes. In the meantime, beat the egg yolks with the sugar until light and frothy. Add the milk in a thin stream, whisking continuously. Allow to thicken over a low flame, stirring continuously to prevent lumps from forming. The cream is ready when it reaches 185°F (85°C).
At that point it should be dense enough to coat the back of a spoon.
Presentation:
Nap each plate with the warm vanilla sauce. Top with a slice of toasted pound cake on which you have spread a layer of the milk chocolate cream . Top with additional chocolate cream and chopped white truffles.
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