Zuccotto Recipe

From Dorothy McNett's Recipe Book.

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Zuccotto

From Dorothy McNett's recipes at www.dorothymcnett.com.

1/2 cup whole almonds
1/2 cup hazelnuts
1 teaspoon unsalted butter

16 oz. pound cake (your own or a ready made one)
2 tablespoons cognac or brandy or sweet wine
2 tablespoons Maraschino liqueur or fruity sweet wine
2 tablespoons Cointreau or white Curacao liqueur or Port
6 oz. semi-sweet chocolate
2 cups heavy whipping cream
3/4 cup powdered sugar

Place almonds and hazelnuts in batter bowl and dot with 1 teaspoon butter. Microwave on high for 1 minute. Stir. Microwave another 2-3 minutes, or until the nuts have started to toast, but not to burn. Cool and chop coarsely.
Line a batter bowl with plastic wrap and set aside. Cut most of the cake into slices 3/8 inch thick. Divide each slice diagonally in half, making two triangular pieces, each with crust on two sides. Combine the liqueurs or wines in a small bowl. Use a spoon to sprinkle some of the mixture over each piece of cake, reserving some of the mixture for later. Line the inside of the bowl with moistened pound cake, the narrow end of each piece facing the bottom of the bowl. As you lay the pound cake triangles side by side, have a side with crust next to the one without. Chop the chocolate coarsely. Whip the cream with the powdered sugar until stiff. Add half of the chocolate and all of the chopped nuts to the cream. Spoon one-half of the whipped cream mixture into the cake - lined bowl, spreading it uniformly with the back of the spoon over all the cake lining, leaving a hollow in the center. Melt the remaining chocolate for 30-60 seconds on high. Fold into the remaining half of the whipped cream mixture, and spoon it over the cake, filling in the hollow. Trim away any cake that protrudes. Slice and arrange remaining cake pieces over the top, making a complete package. Sprinkle with the remaining liqueur. Cover with plastic wrap. Refrigerate overnight or up to 2 days. When ready to serve, invert onto a platter. Serve cold.

Recipe created 1995-10-07.

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