
Zuccotto
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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
- 1/4 cup milk
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup 55-60 % cocoa chocolate, in chips or small chopped chocolate bar
- 1 cup whipping cream
Topping
- 1/2 cup unsweetened cocoa powder
- 1/3 cup whipping cream
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1/3 cup dark chocolate, 55-60% cacao
Directions
- Line a bowl with plastic food wrap. If needed, wipe a touch of oil in bowl to make plastic adhere better.
- 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.
- Line bottom tightly with puzzled pound cake slices and about 3-inches up sides of bowl. Set aside.
- 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.
- Cool mixture over an ice bath until it is about 40°F (refrigerated temperature).
- Whip mixture until it is thick, mousse-like, and voluminous. Gently fold in chopped nuts and chopped chocolate pieces.
- Scrape mixture into prepared bowl on top of puzzled pound cake.
- Cover cream with a layer of pound cake pieces. Place back into refrigerator.
- 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.
- Cool mixture over an ice bath until it is about 40°F (refrigerated temperature).
- Whip mixture until it is thick, mousse-like, and voluminous.
- 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.
- When ready to serve, place a serving platter or cake plate over bowl and turn upside down. Remove plastic.
- Sprinkle with a lightly sifted layer of cocoa powder.
- 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.
- Pour on cake and serve.
- Refrigerate leftovers.
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