Zuccotto (1)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 2 tablespoons cocoa powder
- Water
- Pudding
- 2 tablespoons powdered sugar
- 1/2 pint double cream
- 3 ounces chocolate pieces
- 2 ounces chocolate chips
- 20 savoiardi -- <sponge fingers>
- 2 ounces each hazelnuts and almonds, shelled & -- chopped toasted
- 6 ounces coffee liqueur
- Dip
- Cut
- 1 1/2 ounces powdered sugar
Contains
GlutenEggsMilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Line a 1.2litre/2pint round-bottomed bowl or pudding basin with damp muslin or cheesecloth, leaving it hanging over the rim.
- Put all but 3 Tbsp of the liqueur in a shallow dish, dip in the sponge fingers one at a time and use to line the bowl or basin, placing them sugared side outwards. Fill the bottom and any gaps with liqueur-soaked trimmings so that the lining is completely solid. Chill for 30 minutes. Reserve the remaining sponge fingers and liqueur.
- Whip the cream with the icing sugar until very thick and standing in stiff peaks. Transfer three-quarters to a separate bowl. Stir the nuts and chocolate chips into the remaining one-quarter, then spread this over the sponge fingers to make an inner lining. Return to the refrigerator. Put the chocolate pieces and remaining 3 Tbsp liqueur in a heatproof bowl. Stand the bowl over a pan of gently simmering water and heat gently, stirring occasionally, until the chocolate has melted and is smooth. Remove from the heat and leave to cool slightly, then stir into the remaining whipped cream. Use to fill the centre of the bowl or basin and smooth over the surface. Cover with the remaining sponge fingers dipped in the rest of the liqueur. Press the sponge fingers down firmly, then cover with the muslin. Place a plate with heavy weights on top and chill overnight.
- To serve, remove the weights and unfold the muslin, then run a palette knife carefully between the muslin and the bowl/basin. Invert a serving plate over the mould and turn the Zuccotto out onto it. Carefully remove the muslin. Decorate with alternate sections of sifted cocoa powder and icing sugar. Fold a circle of greaseproof paper into 8 sections, then cut out each alternate one. Place over the Zuccotto and sift over the cocoa powder, then move the paper around so that the cocoa powder is covered and sprinkle with the icing sugar. If you are in a rush the Zuccotto can, of course, be simply dusted with either icing sugar or cocoa instead of both but the decoration is worth the effort for a special occasion.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula
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Sieve