Ingredients

  • 150 g Emilia dark chocolate
  • 20 g Emilia bitter cocoa powder
  • disk of sponge cake, about 350g
  • 500 g whipping cream
  • 80 g powdered sugar
  • 80 g pieces of marron glacè
  • 100 g nougat
  • 50 g skinned almonds
  • 20 g almond flakes for decoration
  • 50 g toasted hazelnuts
  • 1 cup rum
  • winter cherries for decoration

Chocolate Zuccotto

Difficulty: hard
Preparation: 260 min
Pers.: 7
47    

Directions

Amazing your guests at Christmas dinner is a right of passage! Making this tasty zuccotto takes a lot of steps, but… it's not as difficult as it seems, considering how great it looks!

1

Roughly chop the chocolate, almonds, hazelnuts, marron glacé and nougat. Set aside a spoonful of chopped nougat for decoration. Whip the cream with the powdered sugar and delicately fold into the mixture. Divide into two parts and add the cocoa powder to only one.

2

Cut the disk of sponge cake horizontally, making two equal 1cm high disks. Create a circle on one layer by pressing an empty zuccotto pan on top. Set aside the disk that was created. Take the second circle of sponge cake and cut into wedges that, brushing with rum, will line the sides of the inside of the pan. After lining the pan, pour in the two creams, making two separate layers. Cover with the disk of sponge cake that was set aside, after brushing with rum.

3

Line with tinfoil and place the zuccotto in the freezer for at least 3 hours. Before serving, leave it at room temperature for about 30-40 minutes. Turn it out onto a serving platter, decorate with cocoa powder, toasted almond flakes, nougat crumbs and the winter cherries.

Protip

To better unmold this Christmas cake choose a silicone mold, taking care, if not you have ever used it before greasing it and then washing it with a mild soap.
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