Zuccotto

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I made this dessert for Christmas this year. It was so fun assembling this dessert. Instead of using a store-bought pound cake I made the sponge cake from scratch and sliced it to fill the bottom and the top of the cake.
The only thing was the cake parts didn't stick together too well and when I unmold it one piece was falling off a bit. Other than that I think it's a fun dessert to make and it is good. Especially if you like chocolate and almonds, this is a dessert for you.

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Ridiculously delicious and ridiculously easy! I covered mine in a chocolate ganache and served it with fresh whipped cream and raspberry sauce. Also I used amaretto instead of brandy as others suggested. My picky Italian family devoured it!

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Great recipe. I loved every ingredient. Whomever taste it can't beleive how easy the recipe is! Fun for kids to help.

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Probably one of my favorite desserts! I leave out the brandy, and everyone that I have made it for loves it. The flavors are perfect...I love the almond!

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always a hit!

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pleasing to the eye and more pleasing to the palate
Everyone loves it

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This is a real Show Shopper Dessert. Perfect end to all types of cuisine

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As per usual, Giada does it again! I did however, find the recipe not to be user intuitive. Therefore, here is a tip that I hope will help and a few modifications I made to take make this "my own".

* TIP: the points of the loaf triangles go into the bottom of the bowl with the base/larger part of the triangle making the top edges around the bowl.
* I used an Angel food cake instead of the pound cake to cut down on fat/calories...since I was adding more later :
* I'm sure I cut the slices thicker than required but, I needed 2 loaf cakes in order to have enough for the bottom layer.
* After setting and removing from the bowl, instead of the cocoa powder, I "iced" the outside with chocolate Ganache. Then, when plating, used a slightly warmed seedless raspberry fruit spread for the smear/garnish on the plate and fresh raspberries on the side in a dollop of sweetened whipped cream.
* I'm sure my bowl was deeper than needed but, I needed 2 cups of the almond whipped cream for the center well...better to have too much than not enough.
* Yes, I kept the bittersweet chocolate whipped cream as is...I think the richness without being too sweet is the best compliment to the almond whipped cream and my Ganache "icing."
* Based on other reviews, I too used Amaretto instead of Brandy.

Yes, this was indeed a HUGE hit with my dinner guests and since it looks like it required a professional to make, I'm sure I'll be keeping this in "my bag of tricks" for future use!

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Hands down the best dessert I think I've ever made. I looked like an architectural genius bringing this to the table and it tasted sublime. I followed the recipe, only substituting the chocolate bar with an espresso chocolate bar-- mmmm! No one could stop talking about it. The best part? Make a day ahead and plate before serving.

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Can I invert this recipe ahead and have it on the plate with accents without it losing it's shape. I will let it sit for the 3 hours in the bowl but I would like to plate it and have it ready so I don't have to do it with guests there. Has anyone tried this?