Zuccotto
Description
The recipe won't take much time. The cake turned out extremely delicious—chocolate sponge, a wonderful, delicate filling with a rich, full flavor. The cream is tender yet holds its shape well. Of course, you can use other nuts instead of almonds, or a different berry instead of cherries, but the taste will be completely different. I used pitted frozen cherries, thawed them, and drained off all the liquid. Serve chilled.
Instructions
- 1
Step 1
Prepare the dough. Mix flour, cocoa, and baking powder.
- 2
Step 2
Add butter, mix well.
- 3
Step 3
Add sugar, mix well.
- 4
Step 4
Beat the eggs.
- 5
Step 5
Add eggs to the dough, gently mix.
- 6
Step 6
Grease the baking sheet (I used a 30×35 cm baking sheet) or line it with parchment paper. Place the dough on it and spread evenly.
- 7
Step 7
Place in a preheated oven at 180 degrees and bake for 15–20 minutes. Let the baked layer cool completely.
- 8
Step 8
Cut a circle from the crust using a bowl with a capacity of about 1.2 liters as a template.
- 9
Step 9
Set the circle aside.
- 10
Step 10
Line the bowl with plastic wrap.
- 11
Step 11
Cut triangles from the remaining dough, place them in a bowl, repeating its shape.
- 12
Step 12
Prepare the cream. Grind the nuts.
- 13
Step 13
Chop the chocolate finely.
- 14
Step 14
Whip the cream with powdered sugar.
- 15
Step 15
Add nuts, mix well.
- 16
Step 16
Add chocolate, mix well.
- 17
Step 17
Add cherries.
- 18
Step 18
Mix.
- 19
Step 19
Place the cream in a bowl with the cake layer.
- 20
Step 20
Cover with a cut-out circle. Refrigerate (not freeze) for 6–8 hours.
- 21
Step 21
Before serving, invert onto a plate and decorate as desired.