Name: Zuccotto
Cook time: 65 min
Total time: 65 min
Yield: 6
Ingredients: 1 cup (60g) blanched almonds, toasted, chopped coarsely; 1/2 cup (60g) coarsely chopped roasted hazelnuts; 1 teaspoon cocoa powder; 1 teaspoon icing sugar, extra; 20 centimetre round plain sponge cake; 2 tablespoon brandy; 2 tablespoon maraschino liqueur; 90 gram dark chocolate; 1 1/4 cup cream; 1/4 cup icing sugar

Zuccotto

Zuccotto is a semi-frozen Italian dessert with a rich flavour and fabulous layers of texture. Often made with brandy or liqueur it also packs a little bit of a punch.

Serves 6

Cook

1H 5M

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Ingredients

1 cup (60g) blanched almonds, toasted, chopped coarsely

1/2 cup (60g) coarsely chopped roasted hazelnuts

1 teaspoon cocoa powder

1 teaspoon icing sugar, extra

20 centimetre round plain sponge cake

2 tablespoon brandy

2 tablespoon maraschino liqueur

90 gram dark chocolate

1 1/4 cup cream

1/4 cup icing sugar

Method

1.Cut cake into 1cm-thick slices. Cut each slice, diagonally, making two triangular sections.

2.Place cake around inside edge of prepared pudding bowl (see note), making sure narrowest end of cake is in the base of bowl; fill any gaps with pieces of cake. Trim edge; reserve any cake pieces.

3.Combine brandy and maraschino in small jug. Carefully brush cake with brandy mixture.

4.Chop a third of the chocolate finely; reserve. Melt remaining chocolate.

5.Beat cream and sifted icing sugar in small bowl with electric mixer until firm peaks form; fold in nuts. Halve cream mixture. Fold chopped chocolate through one half; fold melted chocolate through remaining half.

6.Spoon chopped chocolate mixture evenly over entire cake surface, leaving a cavity in centre; spoon remaining chocolate mixture into cavity.

7.Arrange reserved cake pieces over filling; brush with any remaining brandy mixture. Cover; refrigerate overnight. (Can be made 2 days ahead to this stage.)

8.Turn carefully onto serving plate; remove muslin. Dust top with combined cocoa and extra icing sugar.

You will need a 1.25-litre (5 cup) pudding bowl with a layer of damp muslin.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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