Zuccotto

Products Used
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Zuccotto
By Chef Eddy Van Damme
Prep Time:
1h
Yield:
1 standard size (loaf) pound cake
Plan for:

Refrigerate 4+ hours

Fans of the Great British Baking Show might recognize this dessert from the show's 10th season. Chef Eddy’s Zuccotto is a pound cake dome filled with a delicate white cream filing, dark chocolate filing, and topped off with more chocolate. Serve this chilled, classic Italian dessert as a delicious ending to a good meal or any time you want your guests to leave happy.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

Cake

  • 1 store-bought pound cake

White Cream Filling

  • 1/4 cup milk
  • 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup white chocolate, in chips or small chopped white chocolate bar
  • 1 cup whipping cream
  • 1/2 cup chopped almonds or hazelnuts, toasted or raw
  • 1/3 cup chopped chocolate pieces

Dark Chocolate Cream Filling

Topping

Directions

  1. Line a bowl with plastic food wrap. If needed, wipe a touch of oil in bowl to make plastic adhere better.
  2. Slice pound cake in slightly thicker than 1/8-inch slices. It is better to slice conservatively thin at this point. If you have extra pound cake slices, it can always be placed in middle of cake.
  3. Line bottom tightly with puzzled pound cake slices and about 3-inches up sides of bowl. Set aside.
  4. First prepare white cream filling. In a saucepan bring milk and sugar to a boil. Remove from heat and add chocolate. Whisk until all lumps have dissolved. Add whipping cream and mix well. Just in case if lumps were generated, heat mixture ever so slightly.
  5. Cool mixture over an ice bath until it is about 40°F (refrigerated temperature).
  6. Whip mixture until it is thick, mousse-like, and voluminous. Gently fold in chopped nuts and chopped chocolate pieces.
  7. Scrape mixture into prepared bowl on top of puzzled pound cake.
  8. Cover cream with a layer of pound cake pieces. Place back into refrigerator. 
  9. For dark chocolate cream filling, in a saucepan bring milk and sugar to a boil. Remove from heat and add chocolate. Whisk until all lumps have dissolved. Add whipping cream and mix well. Just in case if lumps were generated, heat mixture ever so slightly.
  10. Cool mixture over an ice bath until it is about 40°F (refrigerated temperature).
  11. Whip mixture until it is thick, mousse-like, and voluminous.
  12. Remove cake from refrigerator, pour dark chocolate cream filling on top of pound cake layer and cover completely. Cover with plastic food wrap and place cake into a refrigerator for at least 4 hours or overnight.
  13. When ready to serve, place a serving platter or cake plate over bowl and turn upside down. Remove plastic.
  14. Sprinkle with a lightly sifted layer of cocoa powder.
  15. Prepare chocolate sauce by bringing cream and sugar to a boil and remove from heat. Add chocolate and whisk smooth. Depending on chocolate brand used, it may need just a touch of water to make it a bit more fluid.
  16. Pour on cake and serve.
  17. Refrigerate leftovers. 
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