Chocolate Zuccotto Cake Recipe

1

Ingredients

Ingredients:
1 ) 1 Chocolate Cake
2 ) 45 oz. of Chocolate Zucotto Filling (see recipe below)
3 ) 5 oz. (3 1/4 cups) Chocolate Zucotto Frosting
Preparation:
1 ) Line a 2 quart stainless steel bowl with plastic wrap.
2 ) Cut round top off the cake to make a flat surface. Save cake scraps.
3 ) Using a turn-table...cut cake into 4 equal layers.
4 ) Press 1 layer into the bottom of a lined stainless steel bowl.
5 ) Place 15 oz. of zucotta filling on cake...place another cake on top and repeat...
creating a total of 3 layers of filling and 4 cake layers. Note...put the smallest
layer of cake in the bottom of bowl and finish with the largest.
6 ) Using a palette knife...frost cake completely and evenly with chocolate frosting.
The Chocolate Zuccotto Filling (2 quarts)
Ingredients:
1 ) 1 Bittersweet Chocolate piece.
2 ) 3/4 cup Sambucca (Samballa)
3 ) 1/2 quart of Heavy Cream
Preparation:
1 ) Cover chocolate with plastic wrap. Melt and keep hot (a hot box is best).
2 ) Put all of the cream in a large mixer with the Sambucca. With whip attachment...
whip for 2 to 2 1/2 minutes on speed 3...no peaks.
3 ) When cream is under whipped (cream just begins to stick to sides of bowl) and
chocolate is hot to the touch...pour chocolate quickly into the mixer.
4 ) On speed 3...whip until incorporated. Scrape bottom and sides. Add remaining
cream and whip until incorporated on speed 2 for approximately 30 seconds.
Then scape sides and whip on speed 3 for 1 minute.
5 ) Do not overwhip cream and chocolate.

Preparation

Step 1

1) Line a 2 quart stainless steel bowl with plastic wrap.

2) Cut round top off the cake to make
a flat surface. Save cake scraps.

5) Place 15 oz. of zucotta filling on
cake...place another cake on top and repeat...

2) Put all of the cream in a large mixer
with the Sambucca. With whip attachment...

chocolate is
hot to the touch...pour chocolate quickly into the mixer.

4) On speed 3...whip until incorporated.
Scrape bottom and sides. Add remaining