Chocolate Zuccotto Cake Food

CHOCOLATE ZUCCOTTO CAKE RECIPE

Steps:

• Line a 1.2-litre pudding basin with cling wrap, leaving enough hanging over the edges to fold over the top of the pudding and cover securely.
• Slice the cake horizontally into 3 layers, set aside 1 layer and then cut both of the remaining layers into 8 triangular slices.
• Line the pudding basin with the cake slices, the pointed ends at the bottom of the basin.
• Patch any holes with spare pieces of cake (you may not need all the slices) so the whole basin is lined with cake.
• Use a pastry brush to brush the cake with 2 tablespoons of the amaretto.
• Whip the cream until soft peaks form.
• Place the ricotta, mascarpone, lemon zest and icing sugar in a food processor and process until smooth.
• Add the ricotta mixture to the cream and stir in 1 tablespoon amaretto.
• Transfer half the mixture to another bowl and stir in the almonds, mixed peel and half of the dark chocolate, set aside.
• Melt the chocolate over simmering water or using the method you prefer, stirring occasionally and when melted, remove from heat and cool slightly.
• Stir this into the other half of the ricotta mixture.
• Sift in the cocoa powder, stir until smooth and allow to cool completely.
• Spread the melted chocolate and ricotta mixture over the sides of the sponge cake in a thick layer and fill the center with the almond and ricotta mixture.
• Cover this with the reserved round of sponge, trimming the edges to fit the basin.
• Brush the top with the remaining tablespoon of amaretto. Fold over the plastic wrap and cover tightly, weigh down and refrigerate overnight.
• When it's ready to serve, turn out the zuccotto carefully onto a plate.
• Cut out 2 triangular templates from baking paper and dust the zuccotto with alternate triangles of cocoa powder and icing sugar, covering the dusted areas with the template as you go.
• Serve zuccotto in slices.

ZUCCOTTO: A CREAMY ITALIAN DESSERT CAKE

Steps:

• Line a 2 1/2 quart bowl with plastic wrap. Have it much larger than you need to cover the top later.
• Cut the sponge cake in half. I love this inexpensive tool.
• Place one slice in the bottom of the bowl. If you're using a loaf cake, cut slices and then triangles and fill the bowl like a jigsaw puzzle to cover every spot, so that the entire bowl is covered.
• Slice a few pieces of the other half of the cake into strips.
• Use the strips to line around the cake in the bowl. This only takes a few minutes, and its very easy!
• Sprinkle the cake with your choice of liqueur. I used Kahlua this time.
• In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon.
• Add the flour a little at a time and incorporate into the mixture.
• Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions. Do not add too much at once or the eggs may curdle.
• Continue adding the hot milk and stirring continuously with a wooden spoon.
• Once all the milk has been added, put the pot onto medium heat and continue to stir.
• When the mixture comes to a boil, let it cook for 3 or 4 minutes then remove from the heat. Keep stirring as it cools so that it doesn't form a skin.
• Melt the chocolate in the microwave, or in a bowl over some hot water.
• Set aside.
• In a medium sized bowl, beat 10 oz (300 ml) heavy whipping cream with the instant coffee powder until stiff peaks form; set aside.
• To the cooled pastry cream, add 1 Tbsp of Grand Marnier, the 2 oz (57 g) of grated chocolate and the whipped coffee cream. Fold mixture until completely combined.
• Spread 2/3 of the mixture into the cake-lined bowl almost reaching the top, but not completely. Leave a hollow in the middle and don't worry if it doesn't look perfect, it will be fine in the end.
• Add the melted chocolate to the remaining cream.
• Mix well until the color is uniform, then fill the center of the zuccotto.
• Take pieces of the remaining cake and close up the bottom of the zuccotto.
• Sprinkle with more of your chosen liqueur, then seal with plastic wrap and refrigerate for at least 6 hours, but I like to leave it overnight.
• Beat the remaining 8 oz of heavy whipping cream, with the other 2 teaspoons of coffee powder and 2 tablespoonfuls of sugar until stiff peaks form.
• When ready to decorate, remove top plastic wrap and place a FLAT (must be completely flat!) plate or cake stand on top of the zuccotto and invert. Remove the bowl.
• Ta dah! This is my favorite part! Have cracks? Doesn't matter, it's still going to turn out perfectly.
• Spread the coffee-flavored whipped cream all over the zuccotto.
• Make swirls or peaks in the cream, whichever way you like, but it doesn't have to be fancy. Sprinkle with chocolate shavings, curls or more grated chocolate.
• It's best to refrigerate the cake for an hour or so. However, you can serve it immediately if you need to.

ZUCCOTTO

Steps:

• 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.

MAGGIANO'S LITTLE ITALY CHOCOLATE ZUCOTTO CAKE RECIPE

Steps:

• Prepare Maggiano's Little Italy Chocolate Zuccotto Filling according to recipe below. Set aside.
• Line a 2 quart stainless steel bowl with plastic wrap.
• Cut rounded top off the cake to make a flat surface. Save cake scraps.
• Using a turn-table, cut cake into 4 equal layers.
• Press 1 layer into the bottom of a lined stainless steel bowl. Cut and press to form into the bowl.
• Spread 15 ounces of zucotta filling evenly onto the cake.
• Place another cake on top, again cutting and pressing lightly to fit the shape of the bowl. Place 15 ounces of zucotta filling on cake.
• Repeat, finishing with a cake, to create a total of 3 layers of filling and 4 cake layers (See photo above of a cut wedge of the finished cake).
• Cover and place into refrigerator to chill for 1 - 2 hours.
• Turn cake out onto a serving platter. Carefully remove plastic wrap if it sticks to the cake.
• Using a palette knife, frost cake completely and evenly with chocolate frosting.
• Serve cold.

ZUCCOTTO

Steps:

• Toast the hazelnuts on a baking sheet, in a 350 degree F. oven for 10 minutes. Remove from the oven, and place in a kitchen towel. Rub the nuts inside the towel to remove their skins. Coarsely chop, and set aside.
• Mix together the water, 1/2 cup sugar, and liqueur in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool.
• Line a deep bowl that is 9 inch in diameter, and 5 inches deep with plastic wrap. Cut the rectangular sponge cake into 9 squares, and then cut each square in half diagonally, creating 19 pieces of sponge cake in total. Brush both sides of the sponge cake with the liqueur mixture, and fit them together in the lined bowl so the mold is completely lined. If you have any spaces visibles, use spare pieces of the sponge cake moistened with the syrup to fill in the holes. Trim the top edge of the bowl evenly, and place it in the refrigerator while you prepare the filling.
• Place the 2 cups of heavy cream with the icing sugar in a bowl, and beat with an electric mixer until the cream is in stiff peaks. Carefully fold in the hazelnuts, chopped chocolate and raspberries. Remove the mold from the refrigerator, and spoon the filling into the lined mold. Place the round cake on top of the filling, cover everything with plastic wrap, and refrigerate 12 hours.
• Chop the chocolate finely, and place it in a bowl. Cook the cream until bubbly, and then pour it over the chocolate mixture. Let this mixture sit for 5 minutes, and then stir it until it is smooth. Leave sitting at room temperature. It will get thicker as it sits, but you need a mixture that is spreadable, but thick enough to nicely coat the bottom of the mold.
• Remove the plastic wrap, place the cake on a wire rack top side down so the rounded end is on top, and remove the bowl. Place the wire rack over a baking sheet to catch the drips. Using a ladle, spoon the chocolate icing or ganache over the cake coating the entire surface. Decorate with extra hazelnuts and raspberries and serve.

ZUCCOTTO

Steps:

• Cut cake in slices 1 cm (1/2") thick, cut each slice on the diagonal, making two triangular sections - this is so it will fit into 5 cup round based pudding basin.
• Combine brandy and Maraschino; carefully brush one side of each section of cake with this mixture.
• Place sections of cake unbrushed side against sides of tin, against the inside of.
• pudding bowl which as been lined with a layer of damp muslin; make sure the narrowest end of cake is on the bottom.
• Repeat process until the inside of the bowl is completely lined with cake; alternate crust and non-crust sides of cake to give striped effect; fill the gaps with pieces of moistened cake; trim edges of cake so they are level with top of basin; the left over cake will cover top when filled.
• Place almonds on oven tray, bake in moderate oven 5 minutes or until pale brown; remove from oven, cool.
• Chop almonds and hazelnuts roughly; chop 30g (1oz) chocolate, put aside; melt remaining chocolate in top of double saucepan over hot water.
• Whip together cream and sifted icing sugar until firms peaks form; fold nuts into mixture, divide mixture in half, fold chopped chocolate through one half and melted chocolate through the other.
• Spoon white cream mixture evenly over the entire cake surface, leaving a cavity in the centre of the bowl; spoon chocolate mixture into cavity.
• Moisten remaining cake with left over liqueur, arrange on top to cover surface completely; cover bowl and refrigerate overnight.
• Turn out carefully onto serving plate; if desired, dust top with combined sifted icing sugar and cocoa about one teaspoon of each.

ZUCCOTTO

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool; coarsely chop. Set aside.
• In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.
• Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
• Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
• Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnishedwith chopped toffee, nuts, and berries.