19 April 2006

For a good time, call...this recipe!

Zuccotto(Florentine Cream Cake)

This dessert comes from Italy where it is traditionally made in pumpkin-shaped molds (zucotto means "little pumkin" in Italian). You can use a 2-1/2 qt mixing bowl and get pretty much the same results.
12 servings
Begin early in day or day ahead

1 16 to 17 ounce package pound cake mix (I couldn't find a mix, so I made a pound cake from scratch. Check your favorite cookbook)
1/4 cup almond-flavor liqueur
6 1-ounce squares semisweet chocolate
2-1/2 cup heavy whipping cream
4 t. instant espresso-coffee power (I couldn't find this either, so I used instant coffee granuals that I pulverized in my coffee bean grinder until it was a fine powder)
2 3.4 oz. packages vanilla instant pudding
3 c. milk
1 t. vanilla extract
2 T. sugar

1. Prepare pound cake. Cool completely.
2. Line 2 1/2 qt bowl with plastic wrap. Cut cake into 1/2 inch slices; cut each cake slice diagonally in half to make 2 triangles.
3. Sprinkle alnond-flavored liqueur over cake triangles. Line bowl with triangles; reserve remaining triangles.
4. In heavy 1 qt saucepan over low heat, heat 4 squares semisweet chocolate, stirring often, until melted and smooth; cool slightly. Coarsely grate remaining 2 squares scocolate.
5. In small bowl, with mixer at medium speed, beat 1 1/4 cups heavy cream and 2 t. instant espresso-coffee powder until stiff peaks form.
6. In large bowl, with wire whisk, prepare instant pudding with 3 cups milk. Fold whipped-cream mixture, almond extract, and grated chocolate into pudding.
7. Cover cake in bowl with two-thirds of the pudding mixture.
8. Fold melted chocolate into remaining pudding mixture; use to fill center of dessert.
9. Cover top of dessert with remaining cake triangles.
10. Cover bowl and refrigerate at least 4 hours. (You can freeze dessert at this point, take out and thaw when ready for last steps)
11. In small bowl, with mixer at medium speed, beat remaining 1c. heavy cream with sugar and remaining 2 t. instant espresso-coffee pws until soft peaks form.
12. Unmold desset onto chilled platter; discard plastic wrap. Frost dessert with whipped-cream mixture; sprinkle with toasted chopped almonds on top, or garnish with almond daisies--gently press coffee-bean candy(or a chocolate chip) into frosting for center of daisy, then press slivered almonds around candy for petals.


Thanks, Mom!

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