Zuccotto

Recipe by Ninna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 8mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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