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Zuccotto
By Andy | April 2, 2008
Zuccotto
Makes 8 serves
Prep time : 15 minutes
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Ingredients
160 grams plain sponge cake.
2 tablespoons strong expresso coffee.
2 tablespoons coffe liquer (Kahlua).
300 mL thickened cream.
200 grams high cocoa dark chocolate.
30 grams chopped softened butter.
1 cup mixed toasted and chopped nuts – almonds, hazelnuts etc.
1/3 cup pure icing sugar.
2 teaspoons cocoa powder.
1 piece of muslin cloth to cover a 5 cup capacity pudding dish.
Method
Cut the sponge into 1cm thick slices.
Dampen the muslin and line a 5 cup pudding basin.
Further cut each slice along one diagonal, making triangles.
Use these triangles to line the pudding basin, cutting and fitting pieces to make a sealed layer.
Combine the liquer and coffee and gently brush the cake inside the basin.
Finely chop half the chocolate and set aside.
In a heat proof bowl over a saucepan of simmering water, not allowing the water to contact the bowl, melt the remaining chocolate and the butter.
Once melted, remove from heat and allow to cool slightly.
Beat the cream until it forms peaks, add 1/4 cup of the sugar and chocolate mix and stir through.
Fold in remaining chococlate and the chopped nuts.
Spoon this mixture into the pudding basin.
Use any remaining sponge to create a lid for the basin and brush with the remaining coffee liquer mix.
Refrigerate for 24 hours.
Serving
Carefully turn out of the basin onto a serving plate. Gently remove the muslin, mix remaining icing sugar and cocoa and dust over the zuccotto.
Slice in wedges to serve.
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