Zuccotto

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Rated 5 stars out of 5
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  • Read 181 Reviews
Total Time:
3 hr 35 min
Prep
30 min
Inactive
3 hr 0 min
Cook
5 min
Yield:
8 to 10 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 181 reviews

  • on December 25, 2012

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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.

    people found this review Helpful.
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  • on March 10, 2012

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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!

    people found this review Helpful.
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  • on February 13, 2012

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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.

    people found this review Helpful.
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