Zuccotto is a delicious semi-frozen, chilled dessert made with brandy, cake and ice cream, said to have originated in Florence, though many Italians have not heard of it before. The name means "little pumpkin" in Italian and is so-called because of the shape of the mould used for making it. Thought to have been inspired by the “Duomo di Firenze”, Florence's main cathedral, topped by a distinctive dome. Another theory says that it was inspired by a cardinal's semi-spherical skullcap or zucchetto.
Originally a “semifreddo” dessert that contained ice-cream, this is now often replaced with fresh cream. Typically, however, you can expect to find semifreddo surrounded by sponge cake. The inside is usually of two colors, a white half, which sometimes has candied fruit or bits of chocolate, and a dark half, to which cocoa is added. Finally, ricotta, sugar and cream are added. It is served cold and can be served with the same liquor used inside the dessert or with a coffee liqueur.
Originally a “semifreddo” dessert that contained ice-cream, this is now often replaced with fresh cream. Typically, however, you can expect to find semifreddo surrounded by sponge cake. The inside is usually of two colors, a white half, which sometimes has candied fruit or bits of chocolate, and a dark half, to which cocoa is added. Finally, ricotta, sugar and cream are added. It is served cold and can be served with the same liquor used inside the dessert or with a coffee liqueur.
A unique and indulgent treat, it is a must to track down once you have found a luxury villa in Florence. If you can't wait until that holiday rolls around, why not try out this recipe for yourself in the meantime?
Ingredients
For the chocolate sponge cake:
175g of butter, at room temperature
3 whisked eggs,
175g of caster sugar
175g of sifted self-raising flour
50g of cocoa powder
1tsp of baking powder
½tsp of vanilla extract
For the filling:
1l of cream
A handful of cherries, chopped pecans and hazelnuts, chocolate chips
Vanilla extract or Cointreau to taste
Method
1. Grease a 20cm cake tin and line with greaseproof paper. Preheat oven to 170°C.
2. Combine the dry ingredients and add the vanilla to the eggs. Cream the sugar and butter in a bowl, until light and pale. Add the eggs to the dry ingredients bit by bit and then combine everything.
3. Pour into the tin and for about 30-35 mins or until a cake skewer inserted in the middle comes out clean. Remove from the oven and leave to cool before turning onto a wire rack. Turn the chocolate sponge cake upside down, slice horizontally and leave to cool.
4. Whip the cream until stiff, adding either vanilla or Cointreau. Mix in the other ingredients to a ratio of about half cream, half ingredients.
5. Line a pudding bowl with the chocolate cake, leaving enough cake for a lid. Press well down and pour over a liquid – port or peach juice – as this helps stick the pieces together. Put the cream mix in center and make a lid from remaining chocolate cake.
6. Place in the fridge for a few hours, then put a plate on top and turn upside down. Sprinkle with either icing sugar or cocoa powder, or use both to decorate.
While you enjoy, start planning your trip to Florence!
Ingredients
For the chocolate sponge cake:
175g of butter, at room temperature
3 whisked eggs,
175g of caster sugar
175g of sifted self-raising flour
50g of cocoa powder
1tsp of baking powder
½tsp of vanilla extract
For the filling:
1l of cream
A handful of cherries, chopped pecans and hazelnuts, chocolate chips
Vanilla extract or Cointreau to taste
Method
1. Grease a 20cm cake tin and line with greaseproof paper. Preheat oven to 170°C.
2. Combine the dry ingredients and add the vanilla to the eggs. Cream the sugar and butter in a bowl, until light and pale. Add the eggs to the dry ingredients bit by bit and then combine everything.
3. Pour into the tin and for about 30-35 mins or until a cake skewer inserted in the middle comes out clean. Remove from the oven and leave to cool before turning onto a wire rack. Turn the chocolate sponge cake upside down, slice horizontally and leave to cool.
4. Whip the cream until stiff, adding either vanilla or Cointreau. Mix in the other ingredients to a ratio of about half cream, half ingredients.
5. Line a pudding bowl with the chocolate cake, leaving enough cake for a lid. Press well down and pour over a liquid – port or peach juice – as this helps stick the pieces together. Put the cream mix in center and make a lid from remaining chocolate cake.
6. Place in the fridge for a few hours, then put a plate on top and turn upside down. Sprinkle with either icing sugar or cocoa powder, or use both to decorate.
While you enjoy, start planning your trip to Florence!
Photo credit: Naomi KAWAKAMI / CC BY-SA 3.0