Zuccotto

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Under the Tuscan Sun

Rated: 5 stars out of 5Rate itRead users' reviews (194)

RECIPE
COMMENTS & REVIEWS(194)

Cook Time:
5 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 30 min
Inactive Prep: 3 hr 0 min
Cook: 5 min
Total:: 3 hr 35 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Zuccotto
Angela Los Angeles, CA 12-27-2009
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A-M-A-Z-I-N-G
Rated: 5 stars out of 5

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.Read more
recipe Zuccotto
Angel Exton, PA 07-18-2009
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Can I invert this recipe ahead of time?
Rated: 5 stars out of 5

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?Read more
recipe Zuccotto
ethel san diego, CA 06-11-2009
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Love it!
Rated: 5 stars out of 5

This recipe is pretty simple. The adults enjoy the alcohol part of it. It's sooo light and tasty. It sure is a hit!
recipe Zuccotto
Whitney Saint Augustine, FL 06-06-2009
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Rave Reviews
Rated: 5 stars out of 5

I made this for a bunch of foodies while we were on vacation. Everyone loved it. Refreshing. I would recommend amaretto... instead of brandy. Fabulous! Read more
recipe Zuccotto
Victoria La Grange, KY 05-24-2009
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Someone please tell me how to assemble this!
Rated: 5 stars out of 5

I love this recipe, however, I cannot figure out how to arrange the triangles of pound cake so that it looks round! If you... have made this, please give me some tips on how to make this work. Mine ends up looking like a trifle that I have to serve in a bowl! Thanks!!Read more
recipe Zuccotto
Janet Apple Valley, MN 05-22-2009
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Still amazing!
Rated: 5 stars out of 5

I have been making Giada's Zuccotto for a few years now. But I only make it on special occasions - to keep it special. I... agree with several others about using amaretto instead of brandy, it gives the cake an amazing flavor. This will continue to be in my arsenal of desserts for a very long time!! Read more