Chocolate Dessert Italian

Zuccotto

Name: Zuccotto
Prep time: 390 min
Cook time: 15 min
Total time: 405 min
Yield: 10
Cuisine: /italian
Ingredients: 200g unsalted butter; 200g caster sugar; 3 eggs; 200g self-raising flour, sifted; 1 teaspoon baking powder; 3 tablespoons cocoa powder, plus extra to dust; 120ml (6 tablespoons) kirsch; 500g ricotta cheese; 100g pure icing sugar; 100g good-quality chocolate (70% cocoa solids), finely chopped; 50g toasted slivered almonds; 75g glacé cherries; 100g mixed glacé fruits; 200ml thick cream, whipped

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6h 30m

15m

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Zucotto is a traditional Italian frozen dessert. This version is perfect for chocolate lovers.

200g unsalted butter
200g caster sugar
3 eggs
200g self-raising flour, sifted
1 teaspoon baking powder
3 tablespoons cocoa powder, plus extra to dust

Chocolate fruit filling

120ml (6 tablespoons) kirsch
500g ricotta cheese
100g pure icing sugar
100g good-quality chocolate (70% cocoa solids), finely chopped
50g toasted slivered almonds
75g glacé cherries
100g mixed glacé fruits
200ml thick cream, whipped

Method

1.

Preheat oven to 180°C. Line and grease two 28cm round sandwich pans with non-stick baking paper.
2.

Place butter and sugar in the bowl of an electric mixer or use an electric hand beater and beat until pale. Add eggs, one at a time, beating gently after each addition, until combined. Gently fold in the flour, baking powder and cocoa. Spoon the mixture into the pans and bake for 12 minutes on the middle shelf of the oven. Set aside to cool.
3.

Grease a 2.5-litre (10-cup) metal or glass bowl and line with plastic wrap. Cut each cake horizontally and use to line the bowl, reserving one slice for the lid. Brush slices with 4 tablespoons of kirsch.
4.

To make the filling, place ricotta and icing sugar in a food processor and process until smooth. Fold in chocolate, almonds, glacé fruits and remaining kirsch. Fold in cream, then spoon into the lined bowl and top with the reserved cake lid. Cover with plastic wrap and freeze overnight. Transfer to the fridge 1 hour before serving. Turn out onto a serving plate and dust with extra cocoa.