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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 .
- 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.
- 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").
- 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.
Nutrient values per serving
|Vitamin A||309.1 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||0.8 mg|
|Folic Acid||4.3 mcg|
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