Forktionary

Zuccotto Recipe

Inspired by the Duomo of Florence, this Zuccotto dessert is a showstopper! This recipe, adapted from an Australian Women's Weekly cookbook, creates a stunning dome-shaped cake layered with moist cake, creamy fillings, and crunchy nuts. Prepare to impress with this elegant Italian classic, perfect for special occasions.

Prep Time 60 mins
Cook Time 68 mins
Calories 398.5 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Zuccotto 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zuccotto

  • Sponge Cakes
  • 2 tablespoons brandy
  • Maraschino Juice
  • Blanched Almonds
  • 1/4 cup hazelnuts
  • Dark Chocolate
  • 2 cups heavy cream
  • 1/4 cup sifted powdered sugar

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How to Make Zuccotto

  1. Preheat oven to 350°F (175°C).
  2. Prepare your cake: Cut the cake into 1cm thick slices. Cut each slice diagonally to create two triangular pieces.
  3. Prepare the liqueur: In a small bowl, combine 2 tablespoons of brandy and 1 tablespoon of maraschino liqueur.
  4. Line your pudding bowl: Line a 5-cup round-based pudding bowl with a layer of dampened cheesecloth or muslin.
  5. Assemble the cake shell: Brush one side of each cake triangle with the brandy/maraschino mixture. Place the unbrushed side against the inside of the pudding bowl, narrow end down, creating a striped effect by alternating crust and non-crust sides. Fill any gaps with smaller pieces of moistened cake.
  6. Trim and level: Trim the cake edges level with the top of the bowl. Set aside leftover cake pieces.
  7. Toast the nuts: Spread 1/2 cup almonds on a baking sheet. Bake in a moderate oven for 5 minutes, or until lightly browned. Cool completely and roughly chop.
  8. Prepare the fillings: Roughly chop 1/4 cup hazelnuts. Chop 30g of dark chocolate and set aside. Melt 100g of dark chocolate in a double boiler.
  9. Whip the cream: In a chilled bowl, whip 2 cups heavy cream with 1/4 cup sifted powdered sugar until stiff peaks form.
  10. Combine and fill: Divide the whipped cream in half. Fold the chopped hazelnuts into one half and the chopped dark chocolate into the other half. Fold the melted chocolate into the remaining half of whipped cream.
  11. Layer the fillings: Spoon the plain whipped cream mixture evenly over the cake inside the bowl, leaving a cavity in the center. Spoon the chocolate whipped cream mixture into the cavity.
  12. Cover and refrigerate: Moisten the remaining cake pieces with extra liqueur and arrange on top to completely cover the surface. Cover the bowl and refrigerate overnight.
  13. Unmold and serve: Carefully invert the Zuccotto onto a serving plate. Dust the top with a mixture of 1 teaspoon sifted powdered sugar and 1 teaspoon cocoa powder (optional).

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

24g

Fat

81g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian Mediterranean Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts European Refrigerator Dinner Party Puddings And Mousses Italian Chocolate Stove Top Equipment 4 Hours Or Less