Zuccotto - incredible Italian cake!!!

[alicia-w]

I saw this made on Everyday Italian on the Food TV channel the other day. It looked incredible. I made one and it is TO DIE FOR!!!

Zuccotto Recipe
courtesy Giada De Laurentiis



Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 3 hours
Cook Time: 5 minutes
Yield: 8 to 10 servings
User Rating:




Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

[alicia-w]

After making this thing again this weekend, I recommend using half bittersweet chocolate and half semisweet chocolate. Also would cut the almond extract down to half of the stated amount. Maybe even use a little more brandy on the pound cake. This dessert is SO incredibly easy and VERY elegant. Also very fattening. My son says it isnt called POUND cake for nothing.