Zuccotto Cake

This dessert is amazing and kid friendly (minus the Amaretto).  Perfect for any dinner party or holiday that you want to impress people with!  Despite the looks of it, it is very simple and fun to make.  Look at the notes below to change it up a bit.  The addition of the raspberry is very good and so it the genache - but lightly drizzled so that your guests can see the masterpiece you built with the pound cake!

Yield:8 to 10 servings

INGREDIENTS

• Nonstick cooking spray
• 1 (12-ounce) loaf pound cake
• 1/4 cup Amaretto
• 6 ounces bittersweet chocolate, chopped
• 2 cups chilled whipping cream
• 1/2 teaspoon pure almond extract
• 1/4 cup powdered sugar
• 1/2 cup sliced almonds, toasted, coarsely crumbled
• Unsweetened cocoa powder

     

DIRECTIONS

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

Brush the remaining cake slices with amaretto and arrange them, amaretto side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

NOTES

* TIP: the points of the loaf triangles go into the bottom of the bowl with the base/larger part of the triangle making the top edges around the bowl. 
* I used an Angel food cake instead of the pound cake to cut down on fat/calories...since I was adding more later :) 
* I'm sure I cut the slices thicker than required but, I needed 2 loaf cakes in order to have enough for the bottom layer. 
* After setting and removing from the bowl, instead of the cocoa powder, I "iced" the outside with chocolate Ganache. Then, when plating, used a slightly warmed seedless raspberry fruit spread for the smear/garnish on the plate and fresh raspberries on the side in a dollop of sweetened whipped cream. 
* I'm sure my bowl was deeper than needed but, I needed 2 cups of the almond whipped cream for the center well...better to have too much than not enough. 
* Yes, I kept the bittersweet chocolate whipped cream as is...I think the richness without being too sweet is the best compliment to the almond whipped cream and my Ganache "icing." 

Source: Recipe Adaped from Giada De Laurentiis