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Large BUTTERED Pyrex Bowl
Large Sponge Cake sliced so that pieces are long and full
1 lb Semi sweet chocolate
1 1/4 c. Heavy Cream
1/2 cup Sliced almonds
1/2 cup chopped hazelnuts
4 egg whites
2/3 cup sugar
Brandy or your favorite liquer

Lay the fully cut medium thick pieces of sponge cake along the sides and bottom of your buttered bowl so that the sponge cake completely covers the inside of the bowl, bottom and sides. (You may always trim edges later, if necessary.)

Lightly spray, spritz, or sprinkle the sponge cake that is in the bowl with your chosen liquer or brandy. Do this until the cake is well saturated with the liquer, but NOT SOGGY!

Meanwhile, in a pot (preferably a double boiler), boil your heavy cream and add the chocolate, and stir until melted and smooth. (This will become a wonderfully smooth and chocolatey consistencythat is wonderful to use as a filling in layer cake as well).

In another double boiler, or in a different pot that you now will place on top of the bottom (boiling water) portion of your double boiler, you will placeyour egg whites and sugar.

Whisk the egg whites and sugar above the simmering water until sugar is fully dissolved, and the color becomes a frothy yellow, but is clearly still liquid in consistency.) Egg whites should become hot, not fully cooked. This will be only a partially cooked egg. Now you will whip this egg-sugar mixture in the mixer,and get a sticky meringue to lighten the filling.

This will become a silky texture. You will then fold into this yourtwo nut types. Then, you will add this meringue into the chocolate mixture - folding in well. - Ah yes - very rich.

Now, place this lucious filling into your bowl (or mold) that is currently lined with your well-liquered slices of sponge cake.
Fill bowl really well with the filling.

Now, take your remaining slices of sponge cake (hopefully four or five good-sized slices) and lay them over the complete top of the bowl (now filled). The entire top of the bowl will be covered with sponge cake. Now is the time when you may trim off any edges of cake that stick out beyond the rim of the bowl top.

Next, Cover the entire bowl with plastic wrap and refrigerate forseveral hours until well-chilled - Preferably chill overnight.

(This cake also freeezes well.)

Once chilled, or when you\'re ready to eat this dessert, simply invert the bowl or mold, and your cake will slideeasily onto your cake platter, or serving plate.

Presentation is now everything - and simple. Italians celebrate the richness of plain clear tastes and textures to their fullest. You don\'t need to add whipped topping, or anything but a few simple shakes of confectioners sugar. (light coating please) When shaking the powdered sugar onto the cake, let a bit of the white sugar-powder fall onto the edge of the serving plate - looks pretty.

Next, takecocoa powder and shake it lightly onto the white powdered sugar so that it will become a light spray of brown design, here and there. This little bit of brown design amid the white is an exciting hint to your company that you\'ve enclosedsome chocolate in your cake.

When you sprinkle the cocoa powder, don\'t overdo.
You may let some of the brown cocoa powder, however, spill onto the serving plate along with the white powder that is probably there as well. The design is simple, the taste powerful. Oh, so Lovely.


(Even a thin slice is very filling because it\'s very rich.)


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4 of 7 people found the following review helpful:
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One of the Best Cakes I Ever Made or Ate!, December 22, 2006 - 12:47 AM
Reviewer: Anonymous from Northeast PA - 3 hrs from NYC Metropolitcan area
The Zuccoto was o9ne of the most delicious cakes I ever made. It held the taste of the liquor I poured over it well, to the point where I felt I was really having a moist cake and a bit of liquer. A thin sliver really satisfied me and I am a big eater and usually want and require a large slice to feel happy. It is one of those cakes you can serve to a lot of people and a little bit will give you large oohs and ahs. DO NOT SERVE to alcoholics - but to everyone else - Ahhhh, it is a celebration of life! TRY IT - It aw easy - and I'm not a narual in the kitchen - - I have to work at it. BUt, even Martha Stewart would love this one! It's delish! TRY IT, YOU'll LOVE IT! MERRY CHRISTMAS TO YOU!

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