Uno non può pensare bene, amare bene, dormire bene, se non ha mangiato bene.

Mrs D has asked for my assistance translating another FANTASTIC recipe!  Wow ~ what a flavor explosion! The only thing I did differently, was add 1/4 c of almond flour to the cake flour… I knew it was already going to be a dense cake, and didn’t want to change the consistency too much.  Thank you for sharing another incredible Italian dessert!  This cake is going to be the best “go-to” cake, as it is perfect for brunch, dessert, snacks ~ It is one of the best coffee cake type recipes I’ve tried ~ Next time, I will add a little baking cocoa to the cake part, and add a mascarpone cream with shaved chocolate!

Sbriciolotta ripiena di ganache al cioccolato (Chocolate Demolition Cake with Chocolate Ganache)

Ingredients for the pastry:

• 400 g (4 1/2 c) 00 or cake flour
• 140 grams (10 T) of butter
• 120 grams (1 c) of icing sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/2 tablespoon baking powder
• a pinch of salt

Place cold butter, cut into small pieces, in a large bowl. Add flour, vanilla, pinch of salt and stir. Put the dough on a pastry board, add the powdered sugar, eggs, baking powder and work the dough quickly, forming a ball. Leave the dough pastry wrapped in plastic wrap in the refrigerator for at least 30 minutes.

Meanwhile, prepare the chocolate ganache.

• 250 ml (1 c) fresh cream (heavy cream)
• 250 grams (1 1/2 c) of chocolate, chopped (dark or milk)
• a knob of butter (1-2 T)
• 1 teaspoon of vanilla extract

In a double boiler, melt the butter with the cream and vanilla; when mixture just starts to simmer (light bubbles around the surface of the pan) turn off the heat and add the chocolate into small pieces and mix very well. Then leave to cool.

Take the pastry from the refrigerator and divide the dough into equal parts; one will be for the base and the other for the top. Roll out the pastry with a rolling pin on a lightly floured surface , then place it in a cake or tart mold, sprayed with non-stick spray. Spoon some of the cooled chocolate ganache over top, leaving a small boarder (1/2 – 1 inch).
Take the remaining pastry and crumble over the entire surface of the ganache, pressing down lightly.
Preheat oven to 180 C (350 F) and bake for about 30-35 minutes .
Remove from the oven and leave to cool. Sprinkle with a little vanilla icing sugar (confectioner’s sugar).

In Italy, you can purchase the confectioner’s sugar that has the essence of vanilla ~ hence, vanilla icing sugar.  To make at home: scrape the pod of a split of vanilla bean in a large ziplock bag (throw the empty bean in, too!); place about 3-4 cups of confectioner’s sugar in bag, give a little shake now and then, and voila! You have vanilla icing sugar!  Works for regular granulated sugar, too ~ enjoy!