BOCCONE DOLCE

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I always grumble when I have to make this cake - it’s a real pain in the neck. It is, however, the most beautiful and decadent cake you’ll ever see or taste. It’s heaven.
The recipe is from Sardi’s in New York and obtained from my trusty Vincent Price cookbook. We actually went to Sardi’s for dessert after seeing a show on Broadway. We had the Boccone Dolce and were disappointed - Peter said the way I made it was better.

The first time I made this, it took all day. I kept goofing up the meringue layers, so I had to make three different batches. The key to meringue success is to bake each layer on a separate cookie sheet. When you remove it from the oven, you must immediately flip it over and peel off the waxed paper. Then put the meringue layer on a greased cooling rack.

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Ingredients

  • 4 Egg whites
  • Pinch of salt
  • 1/4 Tsp. cream of tartar.
  • 1 Cup sugar
  • 6 Oz. semi-sweet chocolate morsels
  • 3 Tbs. water
  • 3 Cups heavy cream
  • 1 Qt. fresh strawberries - Save about 6 for top layer, balance sliced

Preparation

Step 1

Preheat oven to 250 degrees.

Beat 4 egg whites, salt and cream of tartar in bowl until stiff. Gradually beat in sugar and continue to beat until meringue is stiff and glossy.

Line cookie sheets with waxed paper and on the paper trace 4 circles, each 8” in diameter. Spread the meringue evenly over the circles, about ¼ inch thick. Bake in the oven for 20 to 25 minutes, or until meringue is pale gold but still pliable. See note above - you can bake two at a time on two oven shelves, just take them out one at a time and remove waxed paper at once.

Melt chocolate morsels in microwave, stirring to mix.

Whip heavy cream until stiff. Gradually add 1/3 Cup sugar and beat until very stiff.

PRESENTATION:
Place a meringue layer on serving plate and spread with a very thin coating of melted chocolate. (Can drizzle instead of spread). Then spread a layer (about ½” thick) of whipped cream, and top with a layer of sliced strawberries. Put a second layer of meringue on top, spread with chocolate, another layer of whipped cream and sliced strawberries. Repeat. Top with 4th meringue layer. Drizzle decoratively with melted chocolate. Frost sides of cake with whipped cream. Top with whole strawberries.
You have just created a masterpiece.

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