Zuccotto

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Bring 250 g cream and coffee powder to the boil in a saucepan. Roughly chop the chocolate, add it and take the pot off the stove. Dissolve the chocolate while stirring, place in a bowl and refrigerate for about 2 hours. Roast almond slivers in a dry pan and let them cool down. Place a bowl (approx. 21 cm Ø and 2 l capacity) upside down on a Viennese base and cut out a circle of approx. 21 cm Ø. Line the bowl with cling film.

2. 2

   Cut the second Viennese cake base into sixths and line the bowl as closely as possible. Sprinkle with 2 tablespoons of Amaretto. Whip 250 g cream, cream firmer and vanilla sugar until stiff. Whip 2 tablespoons of amaretto into the mixture and fold in the almond slivers. Spread the cream on the sponge cake in the bowl. Crumble about 1/3 of the remaining Viennese cake base and the bikuit sections. Sprinkle evenly on the amaretto cream and press down slightly. Sprinkle with the rest of the amaretto and refrigerate for about 1 hour. Whip the chocolate cream with the whisk of the hand mixer until creamy. Fill the middle of the mould with the chocolate cream, smooth it down and cover with the cut-out base. Cover and put in a cool place for approx. 6 hours. Whip the remaining cream and sugar until stiff.

3. 3

   Sprinkle with the rest of the amaretto and refrigerate for about 1 hour. Whip the chocolate cream with the whisk of the hand mixer until creamy. Fill the middle of the mould with the chocolate cream, smooth it down and cover with the cut-out base. Cover and put in a cool place for approx. 6 hours. Whip the remaining cream and sugar until stiff. Turn out the Zuccotto from the mould and remove the foil. Spread the dome with cream and dust with cocoa shortly before serving. Results in about 16 pieces

Nutrition Facts

KCAL
310 kcal

CARBS
23 g

FATS
21 g

PROTEINS
4 g