Pope's Cake

This recipe was inspired by the Dolce del Papa cake - Italian for "Pope's Cake" - that is popular in Rome at Easter time and beloved by tourists. This recipe integrates some creamy filling though! More about the original Pope's Cake from the website of the maker, Italian baker Pan Ducale, can be found at http://www.panducale.it/dolce_del_papa.html.

5 eggs, separated
6 tablespoons sugar
2 ounces chocolate, melted
1/2 cup blanched ground almonds
1/2 teaspoon vanilla
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla

Beat the egg yolks until light, add the sugar gradually, and continue beating. Beat in the melted chocolate. Mix in the almonds and vanilla. Beat the egg whites until stiff and fold them into the batter. Spoon into a 8 x 12" baking pan lined with brown paper or parchment well buttered. Bake in a moderate oven 325 degrees F. for about 30 minutes. Turn out on a sheet of waxed paper dusted with confectioners' sugar, and roll while it is hot. Cool. Beat the cream until stiff; add the sugar and vanilla. Unroll the cake, spread with the cream and roll it again. Allow it to stand in the refrigerator until thoroughly chilled. Serve in slices. This cake should be served the day it is made.

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