Zuccotto

Description

This is one of the most famous desserts which is the city of Florence. Perhaps the recipe was invented thanks to the round domes of the Cathedral or the name of a cardinal's cap - zucchetto... the Dessert was very tasty and tender, just melting in your mouth. To prepare it not only with cream but also with the addition of mascarpone. In any case, the flavor will be amazing.

Ingredients

Chicken egg

4 piece
Flour

1 cup
Sugar

1 cup
Cream

500 ml
Powdered sugar

100 g
Chocolate milk

100 g
Hazelnuts

30 g
Instant coffee

1 tsp
Liqueur

3 Tbsp
Cocoa powder
Powdered sugar

Cooking

Beat the eggs with a pinch of salt, gradually add sugar. Beat until very airy condition. Add in parts the sifted flour and gently stir with a spatula to the egg mass.

Cover the baking tray with greased baking paper. Pour the batter and flatten. Bake in a preheated oven to 200 degrees. for about 10 minutes. It is important not to overdo, the dough should be slightly Golden.

The finished cake to put on, without removing the paper, clean paper, cover with a towel soaked in cold water. Leave it to cool down. Gently remove the paper. Cut the sponge cake into pieces of the desired size.

A deep bowl or any convenient container cover with cling film. Spread the sponge cake slices in a salad bowl sharp ends of the triangle to the center, holding tightly to each other. To prepare 100 ml of coffee. Allow to cool and add the liqueur. Soak the sponge cake.

Whip the cream to soft peaks, add the powder and beat until density. Grate 1/3 of the chocolate on a grater, finely chop hazelnuts and add to the cream.

Fill with half of this mixture to biscuit base so that in the middle of the left recess. Put in the fridge.

Melt the remaining chocolate in a water bath and add cream. Stir well. To put our "deepening" of the chocolate cream.

Cover all tightly with the remaining slices of sponge cake, which also need to soak. Close with cling film and refrigerate for at least 6 hours.

Before serving to turn the dish to get zuccotto, remove the tape. Cut a triangular template out of paper and use it to cover powder and cocoa powder.

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