Florence, Italy
Zuccotto
A dome of sponge filled with chocolate cream and nuts. Florence's answer to an ice cream cake.
300 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original389kcalsame
4 gproteinsame
2 gfibresame
300minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Line a 1.5 litre bowl with cling film. Slice the sponge 1 cm thick and cut into long triangles.
- 2Line the bowl with the sponge, pointed ends at the bottom, filling gaps with scraps. Brush with orange juice.
- 3Whip the cream with the sugar to firm peaks. Chop 60 g chocolate finely and melt the rest.
- 4Fold the chopped chocolate, hazelnuts and peel into half the cream and spread it over the sponge shell.
- 5Fold the cooled melted chocolate and cocoa into the rest of the cream and fill the centre.
- 6Cover with more sponge, brush with juice, wrap and chill 4 hours or freeze 2 hours.
- 7Turn out onto a plate and dust in alternating segments with cocoa and powdered sugar.
Serve it like this
Unmould on a flat plate, dust in stripes and cut wedges with a knife dipped in hot water.