يخضع أو يستسلم: 12 خدمة وقت التحضير: 30 دقيقة وقت الطبخ: 4 دقيقة وقت إضافي: 15 دقيقة الوقت الكلي: 49 دقيقة
- 1 layer of Victoria sponge baked in a 9" tin (or a pound cake cut into 1/2" slices)
- 2 oz (60 ml) plus 1 Tbsp your choice of liqueur (but Grand Marnier or Cointreau is necessary for the custard part of the recipe)
- 4 oz (113 g) semisweet (good quality) chocolate, broken into pieces
- 2 ounces (57 g) grated dark chocolate
- 18 oz (530 ml) heavy/whipping cream (10 oz for the filling and 8 oz to decorate)
- 4 tsp (divided into 2 parts) instant espresso-coffee powder
- 1 recipe of Italian pastry cream (below)
- more grated chocolate or chocolate curls for decoration
Italian Pastry Cream (Crema Pasticcera) slightly adapted from Il Cucchiaio D'Argento
- 4 egg yolks (organic)
- 100 g (3.5 oz) sugar
- 2 Tbsp (30g) flour
- 500 ml (17 oz) milk
- ملعقة صغيرة من الفانيليا 1
1. Prepare the Bowl and Line with Cake
- Line a 2 1/2 quart bowl with plastic wrap. Have it much larger than you need to cover the top later.
- Cut the sponge cake in half.
- Place one slice in the bottom of the bowl. If you're using a loaf cake, cut slices and then triangles and fill the bowl like a jigsaw puzzle to cover every spot, so that the entire bowl is covered.
- Slice a few pieces of the other half of the cake into strips.
- Use the strips to line around the cake in the bowl. This only takes a few minutes, and its very easy!
- Sprinkle the cake with your choice of liqueur. I used Kahlua this time.
2. Make the Pastry Cream
- In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon.
- Add the flour a little at a time and incorporate into the mixture.
- Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions. Do not add too much at once or the eggs may curdle.
- Continue adding the hot milk and stirring continuously with a wooden spoon.
- Once all the milk has been added, put the pot onto medium heat and continue to stir.
- When the mixture comes to a boil, let it cook for 3 or 4 minutes then remove from the heat. Keep stirring as it cools so that it doesn't form a skin.
3. Melt the Chocolate.
- Melt the chocolate in the microwave, or in a bowl over some hot water.
- اجلس جانبا.
4.Make the Zuccotto Filling
- In a medium sized bowl, beat 10 oz (300 ml) heavy whipping cream with the instant coffee powder until stiff peaks form; set aside.
- To the cooled pastry cream, add 1 Tbsp of Grand Marnier, the 2 oz (57 g) of grated chocolate and the whipped coffee cream. Fold mixture until completely combined.
- Spread 2/3 of the mixture into the cake-lined bowl almost reaching the top, but not completely. Leave a hollow in the middle and don't worry if it doesn't look perfect, it will be fine in the end.
5. Fill the Zuccotto
- Add the melted chocolate to the remaining cream.
- Mix well until the color is uniform, then fill the center of the zuccotto.
6. Seal the Zuccotto and Chill.
- Take pieces of the remaining cake and close up the bottom of the zuccotto.
- Sprinkle with more of your chosen liqueur, then seal with plastic wrap and refrigerate for at least 6 hours, but I like to leave it overnight.
7. Decorate the Zuccotto
- Beat the remaining 8 oz of heavy whipping cream, with the other 2 teaspoons of coffee powder and 2 tablespoonfuls of sugar until stiff peaks form.
- When ready to decorate, remove top plastic wrap and place a FLAT plate or cake stand on top of the zuccotto and invert. Remove the bowl.
- Ta dah! This is my favorite part! Have cracks? Doesn't matter, it's still going to turn out perfectly.
- Spread the coffee-flavored whipped cream all over the zuccotto.
- Make swirls or peaks in the cream, whichever way you like, but it doesn't have to be fancy. Sprinkle with chocolate shavings, curls or more grated chocolate.
- It's best to refrigerate the cake for an hour or so. However, you can serve it immediately if you need to.