Recipe from Di zucca in zucca by Igles Corelli
Photography:  Claudia Castaldi

(altro…)

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.