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Ingredientes
- 1 c. hazelnuts and/or possibly pistachios
- 1 1/2 c. semisweet or possibly bittersweet chocolate (8 ounce)
- 1 x Chocolate Genoise Cake (see recipe)
- 3 Tbsp. Frangelico liqueur
- 1 pkt unsweetened gelatin pwdr
- 1 c. heavy cream
- 3 c. ricotta cheese
- 1 1/2 tsp vanilla
- 1 1/2 c. confectioner's sugar
- 1 c. mascarpone or possibly cream cheese
- 1/2 c. dry cherries or possibly cranberries
Direcciones
- Line a 4-qt metal mixing bowl with plastic wrap, allowing at least 4 inches to hang over sides. Choose a bowl with a rounded bottom rather than a flat bottom.
- Heat oven to 350 degrees. Spread nuts on a baking sheet, and toast till skins are popping off and nuts are very fragrant, about 8 to 10 min. Rub off the skins, coarsely chop nuts into halves, and set aside. Chop chocolate into pea-sized pcs, and set aside.
- Using a sharp serrated knife, slice open both layers of chocolate genoise cake crosswise, making four equal-size rounds. Set aside one round. This will later become bottom of cake. Trim about 1 1/2 inches from side of remaining three cake rounds, creating three squares. Set aside trimmed ends. Cut each square diagonally into two large triangles.
- Line the prepared mixing bowl with the cake triangles; fit the triangles together snugly, leaving no spaces. Fill in any gaps with the trimmed ends. Sprinkle 1 Tbsp. Frangelico over the cake-lined bowl.
- Place remaining 2 Tbsp. Frangelico in a small bowl, sprinkle gelatin over Frangelico, and let stand 5 - 10 min to soften. Set bowl over a small saucepan of simmering water, and stir till gelatin dissolves completely. Add in 2 Tbsp. cream, and stir till mix is very hot.
- Puree ricotta, vanilla, and sugar in a food processor till very smooth. Add in mascarpone, and pulse till smooth again. With machine running, pour gelatin mix into mascarpone mix in a steady stream. Transfer to a large mixing bowl.
- Whip remaining cream into stiff peaks. Fold whipped cream, dry fruit, nuts, and chocolate into mix. Pour mix into cake-lined bowl, and cover with remaining cake round. Fold overhanging plastic wrap over cake, and chill overnight.
- When ready to serve, invert the Zuccotto onto a plate. Remove plastic wrap. Sprinkle with confectioners' sugar. Slice, and serve.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 10 servings | |
| Calories 493 | |
| Calories from Fat 300 | 61% |
| Total Fat 34.42g | 43% |
| Saturated Fat 19.22g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 206mg | 9% |
| Potassium 344mg | 10% |
| Total Carbs 38.75g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 28.11g | 19% |
| Protein 14.18g | 23% |
