I have been making this Zuccotto recipe for years. I love that it is unusual, sophisticated, and really easy to make. I also enjoy that it can be made a day ahead of time. In fact, it tastes better when you make it in advance. The amaretto has time to seep into the pound cake layers and the chocolate layer makes friends with the almond whipped cream. Granted, when uncut, this dessert is not much to look at. But when you slice it open, and see the gorgeous layers of dark chocolate and whipped cream flecked with almonds, all becomes right in the world. Of course, you could make your own pound cake for this, but in all honesty, I don’t think that it is worth the effort. A plain old Sara Lee works just fine here. You could also change out the liqueur and use brandy, Kahlua, Frangelico (I just got a brilliant idea, replace the almonds with hazelnuts for this combination), or Grand Marnier.
1 (12-ounce) pound cake (I used a thawed Sara Lee)
1/4 cup amaretto
6 ounces bittersweet chocolate
2 cups whipping cream
1/2 teaspoon almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds (toasted)
cocoa powder for dusting
Coat a large bowl (1 1/2 quarts) with cooking spray. Cover the cooking spray with plastic wrap and let the wrap hang over the edges. Slice the pound cake into thin slices, and cover the bowl with the pound cake. Save some slices for the top. Brush the cake with amaretto.
Melt the chocolate over a double boiler. Let cool.
Meanwhile, whip the heavy cream with the powdered sugar until thickened. (Giada does this in two steps, but I am lazy and whip my cream all at once.) Fold half of the cream into the chocolate mixture.
Spread the chocolate mixture on top of the pound cake.
Add the sliced almonds and almond extract to the remaining whipped cream. Fold gently until combined.
Add the almond whipped cream on top of the chocolate mixture.
Cover the top of the zuccotto with the remaining pound cake slices.
Chill for 3 hours, or overnight. Unmold onto a cake plate or platter.
Dust with cocoa powder and slice.
Ingredients
- 1 (12-ounce) pound cake (I used a thawed Sara Lee)
- 1/4 cup amaretto
- 6 ounces bittersweet chocolate
- 2 cups whipping cream
- 1/2 teaspoon almond extract
- 1/4 cup powdered sugar
- 1/2 cup sliced almonds (toasted)
- cocoa powder for dusting
Instructions
- Coat a large bowl (1 1/2 quarts) with cooking spray. Cover the cooking spray with plastic wrap and let the wrap hang over the edges. Slice the pound cake into thin slices, and cover the bowl with the pound cake. Save some slices for the top. Brush the cake with amaretto.
- Melt the chocolate over a double boiler. Let cool.
- Meanwhile, whip the heavy cream with the powdered sugar until thickened. (Giada does this in two steps, but I am lazy and whip my cream all at once.) Fold half of the cream into the chocolate mixture.
- Spread the chocolate mixture on top of the pound cake.
- Add the sliced almonds and almond extract to the remaining whipped cream. Fold gently until combined.
- Add the almond whipped cream on top of the chocolate mixture.
- Cover the top of the zuccotto with the remaining pound cake slices.
- Chill for 3 hours, or overnight. Unmold onto a cake plate or platter.
- Dust with cocoa powder and slice.
I am Bree. I love to cook. Even more than I love to take pictures.
This looks wonderful!
thank you Rose!
Just stop. This looks SO GOOD. And now I’m craving Kaluha at 9 AM – thanks for that…I think
I am always leading people to make bad choices.
I’ve never heard of this, or seen this… but it looks amazing! So pretty! (And delish!)
Blog is the New Black recently posted..Cinnamon Roll Pancakes
And easy!
What?! Why have we never heard of this stuff? Pound cake, amaretto, whipped cream, chocolate!? We’re so excited you made this!
I am excited that you are excited!
[...] Add this recipe to ZipList! Zuccotto Ingredients1 (12-ounce) pound cake (I used a thawed Sara Lee) 1/4 cup amaretto 6 [...]
My parents are coming to visit this fall. I think I will make this as a welcome dessert. Although, I highly doubt my slices of pound cake will layer as beautifully as yours did!
Kristin recently posted..farewell, summer
If mine look like that, yours will as well. The cocoa covers up a lot of flaws too.
I think it looks beautiful uncut too. Lovely and delicious looking!
Ronda recently posted..Marvelous
thank you Ronda!
I remember first seeing Giada present her Zuccotto on that episode of Everyday Italian and thinking: “WHOA. Showstopper!” After all these years, I still haven’t made my own. (Clearly you’re the wiser of the two of us.) As always, the dessert doesn’t disappoint, and I’m reminded to add it to my list. Now all I need is the perfect occasion…
Cheers,
*Heather*
heather recently posted..the flour experimentation | double chocolate mocha coconut biscotti
It is really easy to make, but looks impressive. Not to mention delicious.
What a lovely Italian dessert. Thanks for introducing me to something new and sharing your beautiful photos and creative recipe, Bree! This looks like something my husband and I would really love.
you are welcome Georgia.
Your photo is gorgeous, love it !
The recipe sounds great too – I’m gonna read your entire blog… get me inspired
Thank you for sharing
thank you so much Mathilde! You have a beautiful name.
This looks absolutely gorgeous! A fabulous unique little recipe that i am saving for sure
Sasha @ The Procrastobaker recently posted..Mini Bakewell Tarts
Thank you Sasha!
I love this dessert! I’ve never tried anything like it. You have a gorgeous blog too btw!
Russell at Chasing Delicious recently posted..White Spice Walnut Orange Cupcakes
thank you Russell!
How delicious! Zuccotto is one of my favourite desserts! And your version looks fantastic!
thank you Marcellina! What a gorgeous name.
I’ve never heard of this before but it looks wonderful !
thank you Natalie!
I love the sound of this, I can’t wait to try it. Think of the possibilities… add mandarin orange segments and Grand Marnier to one of the whipped mixtures…. and do the chocolate one too. Chocolate and orange, classic combination.
Piper @ Got It Cook It recently posted..Pork Piccata
That is a delicious sounding combination.
HO-LY CRAP! I want to eat this right now SO SO Badly! MMM!!!! Nom!
PS – I love your blog name. My niece’s name is Bree so I was curious when I saw it on another blog. Now I’m totally in love.
thank you Meagan!
Really looks amazing. I like the fact that it looks so special but it’s easy to prepare. Great recipe
Daca recently posted..FamilyWoman and Community #5 – Best vs. Worst Blogs Ever
thank you Daca!
This looks so good! I’m definitely bookmarking this for the next time I need an impressive dessert. I just found your blog via Brown Eyed Baker’s site, and I’m excited to look around
Welcome Maggie!
I had zuccotto in Florence, Italy and thought it was delicious but I never realized how easy it can be to make. Thanks for showing us!
Anne recently posted..More Pink!
So easy Anne. And yum.
This looks great and how wonderful that you can make it in advance…my kind of dessert!
I love anything that you can make ahead of time. This actually tastes better ahead of time.
I bow down to you! Your a pure genius! This looks so good!! If I make this, I bet I could get my husband to do anything I want! he he
I bet that you could. You should try it out!
I made this last night and we just tried this morning. It is very, very good and wasn’t hard to make at all! This is definitly in the dessert rotation.
glad that it made the cut.
Oh My!!!
Lol.
[...] Zuccotto (Baked Bree) I would have never guessed how easy this recipe was. Such amazing flavors, and a stunning presentation. [...]