* Exported from MasterCook * Zuccotto (3) Recipe By : I Dolci by Anna del Conte Serving Size : 8 Preparation Time :0:00 Categories : Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 oz Almonds -- blanched and peeled 2 1/2 oz Hazelnuts 3 tb Brandy 3 tb Amaretto 3 tb Maraschino or - other sweet liqueur, - Strega is nice 9 oz Sponge cake -- - cut in thin slices 5 oz Bitter chocolate 1 1/2 c Whipping cream 3 oz Powdered sugar -- sifted For Decoration: 2 tb Powdered sugar 1 tb Cocoa powder Heat the oven to 400°F. Put the almonds and hazelnuts on separate baking trays and toast in the oven for 5 minutes. Then, with a rough towel, rub off as much of the hazelnut skins as you can. Roughly chop the almonds and hazelnuts and set aside. Mix the 3 liqueurs together. Line the inside of a 1.5 litre (1-1/4 qt) pudding basin with cling film and then with cake slices, reserving some for the top. Moisten the cake with most of the liqueur mixture. Melt 2 oz chocolate in a small bowl over a pan of simmering water; set aside. Cut the remaining chocolate into small pieces. Whip the cream with the icing sugar until stiff. Fold in the almonds, hazelnuts, and chocolate pieces. Divide the cream mixture in half and spoon one portion into the mould, spreading it evenly all over the cake lining the bottom and sides. Fold the melted chocolate into the remaining cream mixture and spoon it into the mould to fill the cavity. Cover the pudding with the reserved cake and moisten it with the rest of the liqueur. Cover the mould with cling film and refrigerate for at least 12 hours. To unmould, place a piece of greaseproof paper and then a piece of cardboard over the top of the pudding basin, or just use a serving plate. Turn the basin over to turn out the pudding on to the paper and cardboard. Place on a board, remove the basin and peel off the cling film. To decorate the zuccotto, cut out a circle of grease-proof paper 37 cm (15") in diameter. Fold in two to make a half moon, then fold this in two to make a triangle. Fold the triangle in two again to make a thinner triangle. Open out and cut out each alternate section, without cutting the paper through at the top. Dust the whole dome with some sifted icing sugar. Mix 2 tb sifted icing sugar with the cocoa. Place the cut-out circle of paper over the dome and sprinkle the cocoa and sugar mixture in the cut-out sections. Remove the paper carefully without spoiling the pattern. Transfer the zuccotto to a flat round serving dish, using the cardboard for support. Serve chilled. Posted by: Viviane Buzzi - - - - - - - - - - - - - - - - - -