Easy Dessert – Polka Dot Pound Cake Filled Chocolate Semifreddo

This Polka Dot Pound Cake Filled Chocolate Semifreddo is such a fun and festive dessert! It’s spotted with Sara Lee Pound Cake and it’s absolutely delicious!

Created for #CollectiveBias on behalf of their advertiser #HaveYourCake

Over the past year I have had so much fun creating surprise inside cakes. Today I decided to take that idea and change it up a bit to make a surprisingly easy dessert. Instead of stuffing cake inside cake, I thought it would be fun to try to stuff cake inside chocolate mousse, and it worked beautifully.

To keep this recipe quick and simple I started by using Sara Lee Frozen Pound Cake. All I had to do was slice the cake and cut it into polka dots. It couldn’t have been easier to make my cake shapes.

Then I whipped up my favorite chocolate mousse, piped it into the pan that the Sara Lee pound cake came in, added my pound cake polka dots and more chocolate mousse, popped it in the freezer for a few hours, then sliced into it to reveal the polka dots. I have to say I was pretty excited to see this work so well.

I was even happier that it turned out to be so easy. I love when I can find a shortcut that really works for recipe.

I’m heading to my mom and dad’s this weekend for game night and I figured I’d throw some polka dots on a Sara Lee cheesecake too and bring it along with the semifreddo. I’m sure everyone will enjoy the desserts and think I slaved over them, when in reality, I spent less than 30 minutes doing it all.

Polka Dot Pound Cake Filled Chocolate Semifreddo

Ingredients:

1 Sara Lee Frozen All Butter Pound Cake
1 1/2 cups heavy whipping cream
12 ounces semi-sweet chocolate, finely chopped
3 tablespoons water
3 tablespoons sugar
3 egg yolks, room temperature

Instructions:

Cut the pound cake into 1 inch thick slices. cut three different sized dots out of each cake slice. To add a touch of whimsy cut a very small hole out of the largest dots. Pop the cake back in the freezer while you make the chocolate mousse.

Whisk whipping cream to soft peaks. Set aside.

Melt the chocolate in a large bowl.  Click here for detailed instructions.

Pour water and sugar in a small saucepan and bring it to a boil over medium heat. Stir until the sugar is dissolved creating a simple syrup. Whisk egg yolks in a medium bowl.  Continue to whisk while slowly drizzling in the simple syrup.

Combine eggs with melted chocolate, stirring until well incorporated.  Heat chocolate mixture in the microwave for 15 seconds then stir.

Add one third of the whipped cream and whisk until well incorporated.  Gently fold in the remaining whipped cream until fluffy.  Fill a large 18 inch pastry bag with the chocolate mousse.

Clean and dry the tin foil pan the pound cake came in.Pipe a thin layer of chocolate mousse in the bottom of the pan. Arrange the smallest polka dot pieces of cake in one straight line down the length of the pan. Add a little extra chocolate mousse around those pieces of cake.

Pipe chocolate mousse into the holes of the largest polka dot pieces of cake. Arrange those in a straight line down the length of the pan trying to line up the holes.

Pipe chocolate mousse over the tops and around the sides of all those pieces of cake. Tap the pan a few times to make sure the mousse fills in all the gaps.

Add the final row of polka dotted cake on top of that mousse. Pipe the remaining mousse on top. I saved just a little bit of mousse so I could add some polka dots to my cheesecake.

Smooth out the top, cover it in plastic wrap, and place in the freezer for at least four hours.

When you are ready to serve the semifreddo, tug on the sides of the tinfoil pan then cut slits down the middle of each side of the pan and simply peel the foil away from the semifreddo. Slice the semifreddo into 1 inch slices revealing the polka dots.You can keep this dessert stored in the freezer for at least a month. Just make sure it’s wrapped tightly. You can serve this right out of the freezer if you want a nice ice cream like texture or allow it to sit at room temperature for 10 to 20 minutes for a more mousse like texture. The choice is yours.

I was compensated by #CollectiveBias and it’s advertiser for sharing this post, but all opinions expressed here are my own.

 

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