Zuccotto Cake
Galina from Santiago de Chile shared the recipe for this dessert, as well as the chocolate cake with lemon cream, and I am very grateful to her! The result turned out incredibly delicious: a rich chocolate sponge cake combines with an exquisite delicate filling. The cream is light, yet it holds its shape perfectly.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- eggs 2
- butter 100 g
- sugar 120 g
- cocoa 20 g
- flour 100 g
- baking powder 2 tsp
- cream 33-35% 300 ml
- powdered sugar 100 g
- almonds 50 g
- cherries 250 g
- chocolate 50 g
Instructions
Preparing the dough
Step 1 of 21
Combine baking powder, cocoa, and flour.
Step 2 of 21
Add butter and mix.
Step 3 of 21
Add sugar and mix again.
Step 4 of 21
Beat the eggs.
Step 5 of 21
Stir the eggs into the mixture carefully.
Baking the base
Step 6 of 21
Grease with butter or line a baking pan with parchment paper (a size of 30×35 cm was used in the original). Spread the dough in an even layer.
Step 7 of 21
Place in a preheated oven at 180 degrees for 15–20 minutes. Let the finished sponge cake cool.
Step 8 of 21
Cut a circle from the base, using a bowl with a volume of about 1.2 l as a guide.
Step 9 of 21
Set the circle aside.
Step 10 of 21
Line the inside of the bowl with plastic wrap.
Step 11 of 21
Cut triangles from the remaining cake pieces and arrange them in the bowl following its shape.
Cream Preparation
Step 12 of 21
Crush the nuts.
Step 13 of 21
Finely chop the chocolate.
Step 14 of 21
Whip the cream together with the powdered sugar.
Step 15 of 21
Add the chopped nuts and mix.
Step 16 of 21
Add the chocolate chips and mix.
Step 17 of 21
Add the cherries.
Step 18 of 21
Mix.
Step 19 of 21
Place the cream in a bowl over the cake pieces.
Step 20 of 21
Cover with the prepared circle on top. Place in the refrigerator (not the freezer) for 6–8 hours.
Step 21 of 21
Before serving, remove to a plate by flipping it over and decorate if desired.