ZUCCOTTO
From Australian Woman's Weekly Italian Cooking Class Cookbook. I haven't made this yet but my daughter in law makes this dessert and it is amazing. The description in the cookbook says that the shape of the dessert is said to resemble the dome of Florence's famous church, the Duomo. I am guessing the preparation time as I am yet to make this - also haven't allowed for overnight refrigeration in prep. time.
Provided by Ninna
Categories Dessert
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut cake in slices 1 cm (1/2") thick, cut each slice on the diagonal, making two triangular sections - this is so it will fit into 5 cup round based pudding basin.
- Combine brandy and Maraschino; carefully brush one side of each section of cake with this mixture.
- Place sections of cake unbrushed side against sides of tin, against the inside of.
- pudding bowl which as been lined with a layer of damp muslin; make sure the narrowest end of cake is on the bottom.
- Repeat process until the inside of the bowl is completely lined with cake; alternate crust and non-crust sides of cake to give striped effect; fill the gaps with pieces of moistened cake; trim edges of cake so they are level with top of basin; the left over cake will cover top when filled.
- Place almonds on oven tray, bake in moderate oven 5 minutes or until pale brown; remove from oven, cool.
- Chop almonds and hazelnuts roughly; chop 30g (1oz) chocolate, put aside; melt remaining chocolate in top of double saucepan over hot water.
- Whip together cream and sifted icing sugar until firms peaks form; fold nuts into mixture, divide mixture in half, fold chopped chocolate through one half and melted chocolate through the other.
- Spoon white cream mixture evenly over the entire cake surface, leaving a cavity in the centre of the bowl; spoon chocolate mixture into cavity.
- Moisten remaining cake with left over liqueur, arrange on top to cover surface completely; cover bowl and refrigerate overnight.
- Turn out carefully onto serving plate; if desired, dust top with combined sifted icing sugar and cocoa about one teaspoon of each.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #european #refrigerator #dinner-party #puddings-and-mousses #italian #chocolate #stove-top #equipment #4-hours-or-less
You'll also love
quinn Coco
[email protected]Thank you for sharing this recipe. It's a delicious and beautiful dessert that I will be sure to make again.
yar Imran
[email protected]This recipe is a keeper. I will definitely be making it again and again.
THIRD EYE (CREATOR ANGEL)
[email protected]I can't wait to try this recipe again. I think it would be perfect for a summer party.
James Gonzales
[email protected]This recipe is a great starting point for creating your own unique zuccotto. You can experiment with different flavors of cake and filling to create a dessert that is truly your own.
Varsha Kushwah
[email protected]I would recommend this recipe to someone who is looking for a classic chocolate cake recipe.
Samuel Frimpong
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Denise Smith
[email protected]The frosting was too runny. I had to add more powdered sugar to get it to the right consistency.
Fajar Fajar khan
[email protected]The cake was a bit dry. I think I might have baked it for too long.
Comedy Channel
[email protected]I had some trouble getting the cake to rise properly. I think I might have overmixed the batter.
Timothy Terna
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend reducing the amount of sugar in the cake batter and frosting.
rana Rajput bobi
[email protected]This cake is a bit dense, but it's still very delicious. I would recommend serving it with a dollop of whipped cream or ice cream.
Donagh Marnane
[email protected]I'm not a big fan of coffee, but I still enjoyed this cake. The chocolate flavor is very prominent, and the coffee flavor is just a subtle hint.
Collin Stafford
[email protected]I made this for my husband's birthday, and he loved it! He said it was the best cake he's ever had.
Landon Jones
[email protected]This is the best chocolate cake I've ever had. It's so moist and rich, and the frosting is to die for.
Rj Honeycutt
[email protected]The coffee flavor in this cake is amazing. It's the perfect balance of sweet and bitter.
Papa Bratdley
[email protected]I love the unique shape of this cake. It's so elegant and perfect for a special occasion.
James Wolfe
[email protected]This was my first time making a zuccotto, and it turned out better than I expected. It was a bit time-consuming, but it was definitely worth the effort. The end result was a beautiful and delicious dessert.
Emon Shekh
[email protected]I followed the recipe to a T and it turned out perfectly. The cake was moist and flavorful, and the filling was rich and creamy. My family loved it!
Priyonto Gamer
[email protected]This zuccotto recipe was a hit at my dinner party! The combination of chocolate and coffee flavors was divine, and the presentation was simply stunning. I'll definitely be making this again.