Chocolate Triumph of Gluttony Cake

Introduction

Indulge your senses in the irresistible Chocolate Triumph of Gluttony Cake, a decadent dessert masterpiece crafted by the renowned Nick Malgeri, Director of the Baking Program at Peter Kumps Cooking School. This luscious creation, known as “PAN DI SPAGNA,” is a symphony of flavors and textures, marrying the richness of chocolate with the delicate essence of maraschino cherries and the crunch of pistachios. Follow this tantalizing recipe to embark on a culinary journey that will leave you and your guests in awe.

Recipe Overview

Ingredients

• 4 eggs
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1/2 cup unbleached all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 cup unsalted butter
• 1 1/4 cups maraschino cherries
• 1/2 cup unsalted shelled pistachios
• 2 tablespoons sugar
• 2 tablespoons water
• 1/3 cup maraschino cherry juice

Nutrition Information (per serving)

• Calories: 466.1
• Fat: 31.2g
• Saturated Fat: 13.2g
• Cholesterol: 109mg
• Sodium: 52.1mg
• Carbohydrates: 44.2g
• Fiber: 5.5g
• Sugar: 23.9g
• Protein: 10.7g

Instructions

Making the Pan di Spagna

1. In a medium mixing bowl, whisk the egg yolks with vanilla extract, incorporating half the sugar until the mixture becomes light and frothy, approximately 5 minutes.
2. Combine flour and cornstarch, sifting once to aerate. In a separate bowl, beat egg whites with salt until soft peaks form.
3. Gradually add the remaining sugar to the egg whites, beating until firm peaks are achieved.
4. Fold the yolks into the whites, then sift the flour and cornstarch over the eggs in three additions, folding gradually. Be cautious not to over-mix the batter.
5. Pour the batter into a buttered and paper-lined 9- or 10-inch round pan, with a depth of 2 inches. Smooth the top.
6. Bake the Pan di Spagna at 350 degrees for 30 to 40 minutes until well-risen and firm when gently pressed.
7. Loosen the layer from the pan immediately, invert it, leaving the paper stuck, and cool it right side up on a rack.
8. Double-wrap the layer in plastic and refrigerate for up to 5 days or freeze. Variations: Flavor the batter with grated orange or lemon zest or a tablespoon of Anisette.

Crafting the Chocolate Filling

1. For the chocolate filling, bring cream to a boil, remove from heat, add finely cut chocolate, stir once, and let it stand for 3 minutes.
2. Whisk until smooth, pour into a bowl, and cool until set, several hours at a cool room temperature.

Preparing the Syrup

1. For the syrup, bring sugar and water to a boil in a small pan. Cool and stir in Maraschino.

Toasting the Pistachios

1. For the pistachios, place them in a pan, cover with water, bring to a boil, drain, and rub in a towel to loosen skins.
2. Dry pistachios at 325 degrees for about 5 minutes. Cool and chop coarsely.

Assembling the Layers

1. Cut the Pan di Spagna into 5 thin horizontal slices. Reserve 2 slices and cut the others into smaller disks, each 1 inch smaller in diameter than the reserved 2, creating 9, 8, and 7-inch disks. Reserve scraps.
2. To finish the filling, beat butter until soft and light, then beat in the cooled chocolate mixture. Beat again until light, then beat in the Maraschino. Stir in half of the chopped pistachios.
3. To assemble, moisten one of the 10-inch layers with syrup and spread the filling. Continue with the remaining layers.
4. After spreading the 7-inch layer with filling, form a 6-inch layer with the scraps on top. Moisten the 6-inch layer and spread the entire outside of the cake with the filling.
5. Cut a slash from the center to the edge of the reserved 10-inch layer and cover the entire outside of the cake with it.
6. Moisten with the remaining syrup and spread with the remaining filling. Press the reserved pistachios all over the outside of the cake.
7. Dust lightly with confectioners’ sugar.

Conclusion

The Chocolate Triumph of Gluttony Cake is not just a dessert; it’s a celebration of flavors and textures meticulously crafted into a culinary masterpiece. Share this exquisite creation with your loved ones, and let the symphony of chocolate, cherries, and pistachios leave a lasting impression. Nick Malgeri’s recipe is a triumph indeed, a testament to the artistry of baking that transcends ordinary desserts into extraordinary delights.