I already have this recipe up in Russian, but I thought I’d share it with those that can only read English. Here in Portland most probably know this cake from Papa Haydn’s, a popular spot for delicious cakes and desserts. That is where I tried this cake for the first time and I have been hooked since! Boccone Dolce is Italian for – Sweet Mouthful and sweet mouthful it is!
Back a couple of years ago when I visited the restaurant and then tried recreating this cake, there was only one or two recipes out there (online) and one of which called for 4 (!) egg whites for the whole cake. I didn’t need to make the cake to know that the recipe was not going to work. I am not sure why somebody would put out recipes that don’t work, but I tried making it with my own proportions and I think they work very well.
To those that are unfamiliar with the cake, it is made of light and airy layers of meringue, drizzled with dark chocolate, all layered with fluffy Chantilly Cream and sprinkled with berries. If that didn’t make your mouth water, I don’t know what will! I have been making this cake in a 1 layer, sheet cake form for all of our families get-together for years. If you’re wanting to serve this to a large crowd, 1 layer is the best. Not only is it more stable, but then you get more portions out of it too. If that is how you’d want to make it, follow the directions exactly, except where it says to lay it out on 3, 9 inch circles, lay it out on one 12×18 upside down jelly roll pan.
This cake looks very festive, make it this New Years, your guests will be truly impressed!
While this cake is pretty easy and straightforward, it is not a cake you can whip up right before you have guests arrive. You need to start making it at least 24 hours before, because the meringue layers need at least 9-12 hours to dry. You can actually bake the layers even a couple days before (3 days max), just make sure to keep them in an airtight container, for them not to absorb the moisture from the air (especially in the winter when humidity is higher)
Also, you need to assemble the cake, the same day that you intend to serve it, so that layers do not absorb too much moisture from the cream and don’t become soggy. I say, make it 4-6 hours before your guests arrive and keep it in the fridge. It is essential for the cake to absorb some moisture, because if you assemble the cake less then 4 hours before serving, the cake might be hard to cut, the layers might crack and you might have a huge mess on your hands.
The cake at the restaurant has very minimal amount of fruit, but I load mine with a ton of berries. It is up to you how much you want to put and what kind of fruit you decide to include. I like berries that do not need to be cut, because they don’t release the juices and don’t color the Chantilly cream. Most of the time I go with raspberries, blueberries and blackberries. I try to stay away from the strawberry, but if you do like strawberry it’s fine, just make sure to eat it the same day.
Side note, when making the cake in a sheet cake form, you can make it the day before. The meringue layer is very thick and it even benefits from a long stay in the fridge. In this case, go only with berries that you can use whole, – raspberries, blueberries and blackberries work the best).