Tuscan Zuccotto Cake is the perfect show-stopping dessert to serve at a festive celebration. For those who love to bake it offers a few days of fun in the kitchen.
Traditionally, Zuccotto is prepared using sliced panettone. After doing recipe research I found renditions that include Angel Food Cake, filled with honey whipped cream, lemon curd, and fresh raspberries.
Throwing my calorie counter out the window, I’ve crafted a recipe that pays homage to Germany’s Black Forest Cake featuring cream, cherries and chocolate. This decadent Zuccotto offers sweet teeth the thick slice they’ve been craving.
Zuccotto Cake Ingredients
- 1 cup canola oil
- 300g bittersweet chocolate
- 3 1/2 cups brown sugar
- 6 eggs
- 2 1/2 cups flour
- 1 cup dried cherries
- 1 cup chocolate chips
- 2 tablespoons cocoa powder
- 3 bananas
- 1 cup shredded coconut
- 2 oz Frangelico
Zuccotto Cake Filling Ingredients
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 1 cup Luxardo Maraschino Cherries
- 4oz hazelnuts
- 4oz coarsely chopped Skor
- 2 oz cherry brandy
Chocolate Ganache Ingredients
- 9oz bittersweet chocolate
- 1 1/2 cups whipping cream
Zuccotto Cake Directions
- Preheat oven to 350F. Grease non-stick baking sheet lined with parchment paper.
- In a large pot over medium heat warm oil and add chopped chocolate. Add brown sugar and stir well.
- In a blender mix eggs, vanilla, and banana. Whip into warm chocolate mixture until incorporated.
- Pour wet mixture into sifted flour and fold together with dried cherries, chocolate chips, cocoa powder, and shredded coconut.
- Pour brownie mixture into pan and bake for 15-20 minutes.
- Let cool overnight.
Zuccotto Cake Filling Directions
Place cream and powdered sugar in bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, maraschino cherries and cherry brandy.
Chocolate Ganache Directions
Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges, pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable.
- Cut cooled brownie into large triangles using a template that fits a plastic wrap-lined medium stainless steal bowl (use a piece of paper to ensure the length of each slice will fit into the bowl perfectly. Reserve excess brownie to use on top.
- After placing each wedge of brownie into the bowl press and push together so the brownie dome you have created is free of any open spaces. Brush brownie dome with Frangelico. Transfer bowl to refrigerator.
- Remove lined bowl from refrigerator, fill with cream mixture, and cover top with remaining brownie round. This will become the bottom of your zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
- On the day you are serving the cake take the cooled bowl out of the fridge and place inverted on a wire rack. Remove plastic wrap and top with warm ganache. After the ganache has cooled top with chopped Skor and hazelnuts.
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