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Chocolate and cherry zuccotto
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Vibrant and flavorful dessert perfect for special occasions.
Ingredients:
  • 80ml (1/3 cup) marsala
  • 100g dark chocolate, coarsely chopped
  • 300g fresh ricotta
  • 1 x 250g ctn mascarpone
  • 100g (1/2 cup) caster sugar
  • 50g (1/4 cup) mixed peel
  • 40g (1/4 cup) unsalted pistachio kernels, coarsely chopped
  • 50g (1/4 cup) coarsely chopped multicoloured glace cherries
  • 40g (1/4 cup) toasted slivered almonds
  • Cocoa powder, to dust
  • Icing sugar mixture, to dust
  • Silver cachous, to decorate
  • Melted butter, to grease
  • 4 eggs
  • 140g (2/3 cups) caster sugar
  • 75g (1/2 cup) plain flour
  • 20.00 gm cornflour
  • 20.00 gm cocoa powder
  • 50g butter, melted
Instructions:
  • Preheat oven to 180°C. Grease a 22cm round cake pan with melted butter and line with non-stick baking paper.
  • In a medium bowl, use an electric beater to mix eggs and sugar until thick and pale. Sift in half of the flour, cornflour, and cocoa powder. Use a metal balloon whisk to gently fold until just combined. Add butter and fold until combined. Fold in the remaining flour mixture. Pour into the prepared pan and bake in the oven for 30 minutes or until the cake springs back when lightly tapped. Cool on a wire rack for 30 minutes before serving.
  • Prepare the pudding basin by lining it with plastic wrap, ensuring the sides hang over. Slice the cake into 3 layers using a large serrated knife. Set aside 1 layer and cut the rest into triangles. Arrange the cake triangles on the base and sides of the basin. Generously brush the cake with 60ml (1/4 cup) of marsala.
  • Melt the chocolate in a medium heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir until smooth.
  • In a medium bowl, mix ricotta, mascarpone, sugar, and the rest of the marsala. Stir half of the ricotta mixture into the chocolate. Mix in the mixed peel and pistachios. Stir in cherries and almonds into the remaining ricotta mixture.
  • Take the cherry mixture and gently place it into the lined pudding basin. Use the back of a spoon to evenly spread the mixture along the base and sides. Create a hollow in the center of the ricotta mixture. Fill the hollow with the chocolate mixture, then smoothen the top. Finish by placing the reserved cake layer on top and trimming the edges.
  • Wrap the zuccotto tightly with plastic wrap, then place a plate on top. Weight it down with a heavy object to compress the filling. Chill in the fridge for 6 hours or overnight.
  • Invert the zuccotto onto a serving plate, discard the plastic wrap. Sprinkle with cocoa powder and icing sugar, and optionally garnish with silver cachous. Slice into wedges before serving.

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