Zuccotto(3)

* Exported from MasterCook *

Zuccotto (3)

Recipe By : Viviane Buzzi <viv@physics.unimelb.edu.au>
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 ounces almonds, blanched and peeled
2 1/2 ounces hazelnuts
3 tablespoons brandy
3 tablespoons amaretto
3 tablespoons maraschino or other sweet liqueur
<Strega is nice>
9 ounces sponge cake -- cut in thin slices
5 ounces bitter chocolate
3/4 pint whipping cream
3 ounces powdered sugar -- sifted
for decoration:
2 tablespoons powdered sugar
1 tablespoon cocoa powder

Heat the oven to 400F. Put the almonds and hazelnuts
on separate baking trays and toast in the oven for 5 minutes.
Then, with a rough towel, rub off as much of the hazelnut
skins as you can. Roughly chop the almonds and hazelnuts
and set aside.

Mix the three liqueurs together. Line the inside of a
1.5litre/2.5pint pudding basin with cling film and then
with cake slices, reserving some for the top. Moisten
the cake with most of the liqueur mixture.

Melt 2oz of the chocolate in a small bowl over a pan
of simmering water; set aside. Cut the remaining chocolate
into small pieces.

Whip the cream with the icing sugar until stiff. Fold in the
almonds, hazelnuts and chocolate pieces.

Divide the cream mixture in half and spoon one portion into
the mould, spreading it evenly all over the cake lining the
bottom and sides. Fold the melted chocolate into the
remaining cream mixture and spoon it into the mould to fill
the cavity. Cover the pudding with the reserved cake and
moisten it with the rest of the liqueur. Cover the mould
with cling film and refrigerate for at least 12 hours.
To unmould, place a piece of greaseproof paper and then a
piece of cardboard over the top of the pudding basin (or
just use a serving plate). Turn the basin over to turn
out the pudding on to the paper and cardboard. Place on a
board, remove the basin and peel off the cling film.

To decorate the zuccotto, cut out a circle of greaseproof
paper 37cm/15inch in diameter. Fold in two to make a half
moon, then fold this in two to make a triangle. Fold the
triangle in two again to make a thinner triangle. Open out
and cut out each alternate section, without cutting the
paper through at the top.

Dust the whole dome with some sifted icing sugar. Mix 2
Tbsp of sifted icing sugar with the cocoa. Place the cut-out
circle of paper over the dome and sprinkle the cocoa and sugar
mixture in the cut-out sections. Remove the paper carefully
without spoiling the pattern. Transfer the zuccotto to a
flat round serving dish, using the cardboard for support.
Serve chilled.

Source: "I Dolci" by Anna del Conte



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