Zuccotto
4 servings
600 minutes
Cucotto is an elegant Italian dessert originating from Florence. Legend has it that its shape is inspired by the dome of the Cathedral of Santa Maria. This airy cake combines soft sponge, rich chocolate and nuts, along with a delicate cream with cherries. Its unique texture and harmony of flavors make it an ideal treat for special occasions. Cucotto is served chilled, adding freshness and making it especially enjoyable on a hot day. It can be decorated with grated chocolate or nuts, highlighting the sophistication and richness of flavor. This dessert is a true culinary masterpiece embodying the Italian love for simplicity and elegance.
1
Mix flour, cocoa, and baking powder.
- Cocoa: 20 g
- Baking powder: 2 teaspoons
2
Add softened butter and mix.
- Butter: 100 g
3
Add sugar and mix again (leave a little sugar to add to the eggs).
- Sugar: 120 g
4
Beat the eggs.
- Chicken egg: 2 pieces
5
Add eggs to the dough and mix gently.
- Chicken egg: 2 pieces
6
Grease a baking tray (about 30 by 30 cm or slightly larger) and line it with baking paper. Pour in the batter, smooth it out, and bake for 15-20 minutes at 180 degrees in a preheated oven. Let it cool.
- Butter: 100 g
7
Cut a circle from the dough using a bowl of about one liter as a stencil.
8
Cover the bowl used as a stencil with food wrap.
9
Cut triangles from the remaining cake and tightly arrange them in a bowl, repeating its shape.
10
Chop the nuts.
- Almond: 30 g
11
Chop the chocolate finely.
- Chocolate: 50 g
12
Whip the cream with powdered sugar.
- Powdered sugar: 100 g
- Cream 35%: 300 ml
13
Add chocolate, nuts, and cherries and mix.
- Cherry: 250 g
- Chocolate: 50 g
- Almond: 30 g
14
Spread the cream over the cake layer and cover it with a cut-out circle.
15
Refrigerate for 6–8 hours. Turn onto a plate.