Zuccotto - Italian Chocolate and Almond Dessert

Ingredients

• 200g (7 oz) chocolate sponge cake 200g (7 oz) chocolate sponge cake
• 100g (3.5 oz) dark chocolate, finely chopped 100g (3.5 oz) dark chocolate, finely chopped
• 100g (3.5 oz) almonds, toasted and chopped 100g (3.5 oz) almonds, toasted and chopped
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 250g (8.8 oz) mascarpone cheese 250g (8.8 oz) mascarpone cheese
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 tablespoons amaretto liqueur 2 tablespoons amaretto liqueur
• Powdered sugar, for dusting Powdered sugar, for dusting
• Chocolate shavings and additional almonds, for garnish Chocolate shavings and additional almonds, for garnish

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 28g (Saturated Fat: 15g)
• Carbohydrates: 29g (Sugar: 18g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Line a 1.5-liter (6-cup) bowl with plastic wrap, leaving some overhang for easy removal later.
2. 2.
   Cut the chocolate sponge cake into thin slices and line the bottom and sides of the bowl, pressing gently to fit.
3. 3.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Remove from heat and let it cool slightly.
4. 4.
   In a separate bowl, combine the chopped almonds, melted chocolate, and amaretto liqueur. Mix well.
5. 5.
   In a large mixing bowl, whip the heavy cream until soft peaks form.
6. 6.
   In another bowl, beat the mascarpone cheese and vanilla extract until smooth. Gently fold in the whipped cream.
7. 7.
   Add half of the cream mixture to the almond and chocolate mixture. Mix until well combined.
8. 8.
   Spoon the filling into the chocolate-lined bowl, spreading it evenly.
9. 9.
   Top with another layer of chocolate sponge cake slices, pressing gently.
10. 10.
    Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
11. 11.
    Once chilled and set, remove the plastic wrap and invert the bowl onto a serving plate.
12. 12.
    Dust the top of the Zuccotto with powdered sugar and garnish with chocolate shavings and additional almonds.
13. 13.
    Slice and serve chilled.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat until they become fragrant and lightly golden. Let them cool before chopping.
• Mascarpone cheese — Make sure the mascarpone cheese is at room temperature before using to ensure a smooth and creamy texture.
• Chocolate shavings — Use a vegetable peeler to create chocolate shavings from a block of chocolate.

Tips & Tricks

• For a twist, you can add a layer of fresh berries between the chocolate sponge cake and the filling.
• If you prefer a stronger almond flavor, you can add a few drops of almond extract to the filling.
• To make individual servings, you can use small dome-shaped molds instead of a large bowl.
• If you don't have amaretto liqueur, you can substitute it with coffee liqueur or omit it altogether.
• Make sure to chill the Zuccotto for the recommended time to allow the flavors to develop and the cake to set properly.

Serving advice

Serve the Zuccotto chilled for the best taste and texture. Slice it into wedges and accompany each serving with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, you can place a few fresh berries or mint leaves on top of the Zuccotto before dusting it with powdered sugar. Serve it on a decorative platter or cake stand to showcase its beautiful dome shape.