Zuccotto

A traditional Italian dessert that is rich with flavors of chocolate, almonds, and liqueur, Zuccotto is a dome-shaped treat that makes a stunning centerpiece for any special occasion.

Ingredients:

For the Sponge Cake:

• 6 eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour (sifted)
• 1 teaspoon vanilla extract
• 1 pinch of salt

For the Filling:

• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 ounces semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1/2 cup toasted almonds, finely chopped (plus extra for garnish)
• 1/4 cup Amaretto liqueur (or another liqueur such as Grand Marnier or rum)
• 1/2 cup hazelnuts, toasted and chopped (optional)

For Assembly:

• 2 tablespoons cocoa powder (for dusting the bowl)
• 1/4 cup Amaretto liqueur for soaking the sponge cake pieces

Instructions:

Step 1: Prepare the Sponge Cake

1. Preheat the oven to 350°F (175°C). Grease and flour a round 9-inch cake pan.
2. In a large bowl, beat the eggs and granulated sugar together until thick and pale yellow, about 5-7 minutes with an electric mixer on high speed.
3. Gently fold in the sifted flour, vanilla extract, and a pinch of salt, being careful not to deflate the beaten eggs too much.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 20-23 minutes until the cake is golden and a toothpick inserted into the center comes out clean.
6. Let the cake cool completely on a wire rack before removing from the pan.

Step 2: Prepare the Chocolate Mixture

1. Melt the semisweet chocolate and butter together in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.

Step 3: Make the Cream Filling

1. In a large bowl, whip the heavy cream until soft peaks form.
2. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
3. Divide the whipped cream into two equal portions in separate bowls.
4. Mix the melted chocolate into one portion of the whipped cream until fully combined.
5. To the other portion of whipped cream, add the Amaretto liqueur and mix until evenly distributed.

Step 4: Toasting Nuts (if not already done)

1. Toast the almonds and hazelnuts (if using) in a dry skillet over medium heat until fragrant and lightly golden. Stir frequently to prevent burning.
2. Allow the nuts to cool, then chop them finely.

Step 5: Preparing the Bowl and Sponge Cake

1. Line a 2-quart round-bottomed bowl (usually a mixing bowl works well) with plastic wrap, leaving some overhang on the sides for later.
2. Dust the inside of the lined bowl lightly with cocoa powder.
3. Slice the sponge cake into approximately 1/4-inch thick slices.
4. Cut some of the sponge cake slices into triangular pieces that fit the bottom of the bowl and line the bottom completely.
5. Trim the remaining sponge cake slices so that they fit the sides of the bowl, leaving enough cake to cover the top later on. Arrange these slices vertically along the sides of the bowl.
6. Brush the sponge cake pieces in the bowl with Amaretto liqueur until well moistened.

Step 6: Filling the Zuccotto

1. Spread the Amaretto-flavored whipped cream evenly into the cake-lined bowl, sprinkling with half or all of the chopped toasted almonds and hazelnuts (if using) throughout the filling.
2. Top this layer with the chocolate-flavored whipped cream, spreading it evenly.
3. Place the remaining triangular sponge cake pieces on top to completely cover the filling. Press down gently to make sure everything fits snugly.
4. Fold the overhanging plastic wrap over the top to fully enclose the sponge cake.

Step 7: Chilling the Zuccotto

1. Refrigerate the Zuccotto for at least 4 hours or preferably overnight so that everything sets together nicely.

Step 8: Serving the Zuccotto

1. To serve, carefully invert the Zuccotto onto a serving platter and remove the plastic wrap.
2. Dust the top with cocoa powder and sprinkle with additional toasted almonds for garnish if desired.
3. Slice into wedges and serve chilled.

Tips:

• You can experiment with fillings such as adding candied fruits or chocolate chips.
• If you prefer a non-alcoholic version, you can substitute the Amaretto liqueur with almond extract mixed with a little juice or syrup.

This decadent Zuccotto is a true showstopper dessert perfect for festive gatherings!