Zuccotto

Ingredients

1 loaf pound cake
1 1/4 cup chilled heavy cream
3 teaspoons powdered sugar, sifted
5 oz dark chocolate (70% cocoa), finely chopped
1/2 cup hazelnuts, roasted, roughly chopped
1/2 cup blanched almonds, roasted, roughly chopped
1/4 cup brandy
1/4 cup Cointreau

Method

Spray 6 ramekins (5oz) with nonstick cooking spray. Line each ramekin with plastic wrap, leaving enough plastic to hang over the sides. Cut the pound cake in 1/3 inch slices.

Line the bottom and sides of the ramekins with the pound cake. Combine the brandy and Cointreau and brush about half over the cake.

Whip the cream until thick and fluffy. Gently fold in the chocolate, nuts and 2 teaspoons of the brandy mixture. The mixture should be quite stiff. Spoon the mixture into the ramekins and smooth over the surface. Cover with the overhanging plastic wrap. Refrigerate for 3 hours or overnight.

Carefully remove the Zucotto from the ramekins using the plastic wrap. Turn upside down onto serving plates. Brush over the remaining brandy mixture.

Just before serving decorate with chocolate syrup and nuts. Variations: Substitute the Cointreau with Amaretto. Substitute the hazelnuts with lightly crushed Amaretti cookies.

Buon Appetito!