I actually wasn’t ever going to post this recipe, we had it last night, and while it tasted great, it really didn’t meld together like I wanted it too.
And then, we had it for dessert again tonight. And it was perfect after sitting in the fridge overnight, so….I can put two and two together sometimes and come up with a reasonable answer to why that was. It really needs to sit overnight to reach a good serving consistency.
Zuccotto is an Italian domed dessert cake usually made with sponge cake or ladyfingers soaked in spirits of some type, such as brandy. However, there are as many recipes and variations on the theme as there are internet sites that will post them, so here’s mine!
Ingredients Needed:
One cup of whipping cream
one can of cherry pie filling
3 tablespoons of grated dark chocolate
1 nine inch baked chocolate cake
1-2 tablespoons of sugar
Cut the cake in half, and press into an 8 inch bowl that you have sprayed with cooking spray and then lined with plastic wrap overhanging the edges. Notice how there is a distinct lack of plastic wrap in my pictures? That is because I did not do this step (which is mentioned in many other recipes) and my cake did have a hard time coming out. Hindsight is 20/20, of course.
So. With the plastic wrap in, press the cake in and UP the sides of the bowl as much as you can to form that top dome. This was inspired by a zuccotto recipe I saw in Company’s Coming, where she used a pre-baked cake.
The bottom half that is left.
Put in about half of the can of cherries. The rest can be saved for another dessert, or served on the side as extra with the cake.
Take the cup of cream and beat it until it’s, well, whipped cream. Add in the sugar to your taste, I prefer less sweet whipped cream since the pie filling is very sweet. Sprinkle the dark chocolate shavings onto the whipped cream.
Place the bottom of the cake on, and cut away any extra until it fits. Press it down firmly, but not so firm that everything comes out one part! Then,if you had the remaining plastic wrap, simply take it off the sides of the bowl and cover it up.
Refrigerate overnight.
Invert onto a plate, and it should come out beautifully with the plastic wrap. And then, the slices come out like this! Instead of almost falling apart like mine did the first night.
- One cup of whipping cream
- one can of cherry pie filling
- 3 tablespoons of grated dark chocolate
- 1 nine inch baked chocolate cake
- 1-2 tablespoons of sugar
- The Kitchen Magpie
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- I actually wasn’t ever going to post this recipe, we had it last night, and while it tasted great, it really didn’t meld together like I wanted it too.
- And then, we had it for dessert again tonight. And it was perfect after sitting in the fridge overnight, so….I can put two and two together sometimes and come up with a reasonable answer to why that was. It really needs to sit overnight to reach a good serving consistency.
- Cut the cake in half, and press into an 8 inch bowl that you have sprayed with cooking spray and then lined with plastic wrap overhanging the edges. Notice how there is a distinct lack of plastic wrap in my pictures? That is because I did not do this step (which is mentioned in many other recipes) and my cake did have a hard time coming out. Hindsight is 20/20, of course.
- So. With the plastic wrap in, press the cake in and UP the sides of the bowl as much as you can to form that top dome.
- The bottom half that is left.
- Put in about half of the can of cherries. The rest can be saved for another dessert, or served on the side as extra with the cake.
- Take the cup of cream and beat it until it’s, well, whipped cream. Add in the sugar to your taste, I prefer less sweet whipped cream since the pie filling is very sweet. Sprinkle the dark chocolate shavings onto the whipped cream.
- Place the bottom of the cake on, and cut away any extra until it fits. Press it down firmly, but not so firm that everything comes out one part! Then,if you had the remaining plastic wrap, simply take it off the sides of the bowl and cover it up.
- Refrigerate overnight.
- Invert onto a plate, and it should come out beautifully with the plastic wrap.
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
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thekitchenmagpie
That sounds good! I'm thinking it might be good with a bit of cream cheese in the whipped cream too...or would that be gilding the lily?