October is a great month for Italian food festivals, especially mushrooms, chestnuts, chocolate, and truffles. On October weekends, you’ll find fall food festivals and wine harvest celebrations all over Italy. One of my favorite festivals is called Eurochocolate. It is a chocolate lover’s paradise. As my readers know, I am a huge chocolate lover. So when I read about this festival, I just had to share it with all of you. This big chocolate festival takes place in Perugia, Italy, from October 14th through October 23rd. Eurochocolate this year celebrates its 18th birthday. This sweet event attracts about 900,000 visitors, and is famous for its Perugina, Baci chocolates.
|My mom, Madeline & dad, Robert|
Well, to honor all things chocolate, I thought this recipe is an easy, creamy, and very elegant “Chocolate Cream-Filled Torte,” for anytime of the year. I have made this a number of times and acquired this recipe from one of my favorite cookbooks, “Hershey’s Classic Recipe Book.” So try a piece of chocolate, whether it is a piece of chocolate cake, candy or even a small Baci, from Perugina. Who doesn’t love chocolate? Enjoy!
Easy Chocolate Cream-Filled Torte
1 frozen pound cake (10 3/4 ounces) thawed
1/2 cup powdered sugar
1/4 cup Hershey’s Cocoa
1 cup (1/2 pint) cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
1. Cut cake horizontally to make 4 layers. Stir together sugar and cocoa in medium bowl. Add whipping cream and vanilla, beat until stiff.
2. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of mixture, continue layering whipped cream mixture and cake until all have been used.
3. Prepare Chocolate Glaze, spoon over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate
Melt 2 tablespoons of butter in a small saucepan over low heat. Add 2 tablespoons Hershey’s Cocoa and 2 tablespoons water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil! Remove from heat and gradually add 1 cup of powdered sugar and 1/4 to 1/2 teaspoon almond extract, beating with whisk until smooth. Makes about 1/2 cup glaze.
Makes about 8 to 10 servings
Till Next Time………
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