Zuccotto

Sponge Cake:

3 eggs
1/2 cup sugar
3/4 cup all purpose flour
1/4 cup cocoa powder
1 1/2 tablespoons unsalted butter, melted but cooled

Zuccotto

2 tablespoons maraschino liqueur or Kirsch
2 tablespoons brandy
1 1/4 cups heavy cream
1/3 cup confectioners' sugar
1/3 cup almonds, toasted and finely chopped
1/3 cup hazelnuts, toasted and finely chopped
1/3 cup chopped semisweet chocolate
1/4 cup chopped candied cherries
10 oz semisweet chocolate, melted
1/4 cup chopped white chocolate

Preheat oven to 350.
Line 1 quart dish with plastic wrap. Grease a 10 inch square and a 6
inch square cake pan and line both with waxed paper.

To make the cake, beat the eggs and sugar in a large bowl over a pan of
steaming water until the mixture is light and frothy and leaves a trail.
Remove the bowl from the pan and beat until the mixture is cold. Fold
the sifted dry ingredients into the mixture with a large metal spoon,
being careful not to over fold and lose volume. Pour the cooled, melted
butter down the side of the bowl and gently fold in. Pour the mixture
into the 2 cake pans and bake for 10 minutes, or until firm to the touch.

Cool on a wire rack and peel off the waxed paper. Using a cake pan or
plate as a guide, cut a 10 inch circle from the larger cake. Cut out a
small wedge to make it more pliable and easier to fit in the round bowl.
Push the cake gently into the bowl to line it,
cutting off any that overlaps. From the second cake, cut a circle the
same size as the bowl top.

Brush all the cake with the combined brandy and liquor.

To prepare the filling, beat the cream and confectioners' sugar to soft
peaks and divide between 2 bowls. To the first bowl, add the nuts,
chopped chocolate and cherries.
Spoon into the cake lined bowl and hollow out the center with the back
of a spoon, making sure the layer of cream cheese is even. Refrigerate
for 30 minutes to set.

Mix a third of the melted chocolate into the second bowl of whipped
cream-mixing with a little of the cream first, before adding to the
rest. Spoon into the hollowed center of the chilled Zuccotto, level
using a metal spatula and press the circle of cake on top. Refrigerate
for 30 minutes. Invert the bowl onto a wire rack and turn out the
Zuccotto.

Take the remaining melted chocolate and stir to cool slightly. Pour over
the Zuccotto and tap the rack to make sure the chocolate covers the
whole of the cake.

Refrigerate until set. Melt the white chocolate and flick it over the
Zuccotto with a fork.
Chill to set.

The International Cafe

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