Zuccotto

Name: Zuccotto
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons pure almond extract; 118 milliliters sliced almonds, toasted, coarsely crumbled; 170 grams bittersweet chocolate, chopped; 59 milliliters brandy; 340 grams pound cake; 59 milliliters powdered sugar; 10 servings Unsweetened cocoa powder; 473 milliliters chilled whipping cream

Need a gluten free side dish? Zuccotto could be an amazing recipe to try. This recipe serves 10. One portion of this dish contains approximately 6g of protein, 29g of fat, and a total of 431 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have whipping cream, cocoa powder, bittersweet chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 35 minutes.

Instructions

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap.

Ingredients you will need

Cooking Spray

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut the pound cake crosswise into 1/3-inch-thick slices.

Ingredients you will need

Pound Cake

Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles.

Equipment you will use

Bowl

Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

Ingredients you will need

Brandy

Equipment you will use

Bowl

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream.

Ingredients you will need

Whipped Cream

Chocolate

Cream

Water

Equipment you will use

Hand Mixer

Sauce Pan

Bowl

Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

Ingredients you will need

Chocolate

Spread

Cream

In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

Ingredients you will need

Almond Extract

Powdered Sugar

Cream

Nuts

Equipment you will use

Hand Mixer

Bowl

Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

Ingredients you will need

Brandy

Wrap

Equipment you will use

Plastic Wrap

Invert the cake onto a platter.

Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Ingredients you will need

Cocoa Powder