Zuccoto
by Tarla Dalal
This is a special dessert from Florence. The shape of the dessert is said to resemble the dome of Florence's famous church, the Duomo.
Rum soaked sponge cake strips lined a glass bowl, sandwiched with an awfully rich chocolate cream and filled a lemon and fruit flavoured ice-cream. Deep frozen and cut into wedges and served just by itself!
You can use brandy or any liqueur instead of rum if you prefer. You can prepare the zuccoto a day in advance and keep it frozen until you are ready to serve. A great way to finish a splendid Italian dinner!
You can also try other Italian desserts like the Chocolate Ricotta Torte or Cassata, Sponge Cake Layered with Vanilla and Coffee Ice Cream .
Zuccoto recipe - How to make Zuccoto
Setting time: 3 hours Preparation Time: Cooking Time: Baking Time: 30 minutes Baking Temperature: 200°C (400°F) Baking Temperature: 150°C (300°F) Total Time:
Makes 6 to 8 servings
For The Sponge Cake
1/2 tin condensed milk
140 gms self rising flour
1 tsp levelled , baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence
For The Chocolate Sauce
1/4 cup fresh cream
1/2 cup chopped dark chocolate
To Be Mixed Into A Soaking Syrup
3 tbsp sugar
2 tbsp rum
3 tbsp water
To Be Mixed Into A Filling
500 ml vanilla ice cream
3/4 cup chopped walnuts (akhrot) and glace cherries
2 tsp grated lemon rind
1/4 cup finely chopped almonds (badam)
For the chocolate sauce
- For the chocolate sauce
- Heat the cream in a pan.
- Remove from the fire, add the chocolate and mix well to get a smooth sauce.
- Allow to cool completely.
For the sponge cake
- For the sponge cake
- Sieve the flour, baking powder and soda bi-carb together.
- Mix the flour mixture, condensed milk, melted butter, vanilla essence and 75 ml. Of water and mix well.
- Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
- Bake in a pre-heated oven at 200°c for 10 minutes. Then reduce the temperature to 150°c (300°f) and a bake for a further 15 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
- Cool the cake and cut into strips of 25 mm. X 125 mm. (1" x 5").
How to proceed
- How to proceed
- Spread a spoonful of the chocolate sauce on the sponge cake strip. Sandwich with another cake strip. Repeat for the remaining cake strips and chocolate sauce.
- Line a deep glass bowl with these sponge strips in such a way that is covers the entire bowl leaving a cavity in the centre.
- Keep aside 2 to 3 strips to cover the top.
- Soak the lined sponge with the soaking syrup generously and fill the cavity with the filling mixture.
- Cover with the remaining sponge slices and soak them with the syrup.
- Cover with cling film and freeze for 2 to 3 hours.
- Cut into wedges and serve immediately.
| Energy | 561 cal |
| Protein | 11.3 g |
| Carbohydrates | 58 g |
| Fiber | 0.5 g |
| Fat | 32.3 g |
| Cholesterol | 17.9 mg |
| Vitamin A | 309.1 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 20.7 mcg |
| Calcium | 244.3 mg |
| Iron | 2 mg |
| Magnesium | 102.6 mg |
| Phosphorus | 143.8 mg |
| Sodium | 98.8 mg |
| Potassium | 336.3 mg |
| Zinc | 0.9 mg |
Sinfully delicious