*  Exported from  MasterCook  *
                                Zuccotto (3)
 Recipe By     : Viviane Buzzi <viv@physics.unimelb.edu.au>
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  ounces        almonds, blanched and peeled
    2 1/2  ounces        hazelnuts
    3      tablespoons   brandy
    3      tablespoons   amaretto
    3      tablespoons   maraschino or other sweet liqueur
                         <Strega is nice>
    9      ounces        sponge cake -- cut in thin slices
    5      ounces        bitter chocolate
      3/4  pint          whipping cream
    3      ounces        powdered sugar -- sifted
                         for decoration:
    2      tablespoons   powdered sugar
    1      tablespoon    cocoa powder
         Heat the oven to 400F.  Put the almonds and hazelnuts
         on separate baking trays and toast in the oven for 5 minutes.
         Then, with a rough towel, rub off as much of the hazelnut
         skins as you can.  Roughly chop the almonds and hazelnuts
         and set aside.
         Mix the three liqueurs together.  Line the inside of a
         1.5litre/2.5pint pudding basin with cling film and then
         with cake slices, reserving some for the top.  Moisten
         the cake with most of the liqueur mixture.
         Melt 2oz of the chocolate in a small bowl over a pan
         of simmering water; set aside.  Cut the remaining chocolate
         into small pieces.
         Whip the cream with the icing sugar until stiff.  Fold in the
         almonds, hazelnuts and chocolate pieces.
         Divide the cream mixture in half and spoon one portion into
         the mould, spreading it evenly all over the cake lining the
         bottom and sides.  Fold the melted chocolate into the
         remaining cream mixture and spoon it into the mould to fill
         the cavity.  Cover the pudding with the reserved cake and
         moisten it with the rest of the liqueur.  Cover the mould
         with cling film and refrigerate for at least 12 hours.
         To unmould, place a piece of greaseproof paper and then a
         piece of cardboard over the top of the pudding basin (or
         just use a serving plate).  Turn the basin over to turn
         out the pudding on to the paper and cardboard.  Place on a
         board, remove the basin and peel off the cling film.
         To decorate the zuccotto, cut out a circle of greaseproof
         paper 37cm/15inch in diameter.  Fold in two to make a half
         moon, then fold this in two to make a triangle.  Fold the
         triangle in two again to make a thinner triangle.  Open out
         and cut out each alternate section, without cutting the
         paper through at the top.
         Dust the whole dome with some sifted icing sugar.  Mix 2
         Tbsp of sifted icing sugar with the cocoa.  Place the cut-out
         circle of paper over the dome and sprinkle the cocoa and sugar
         mixture in the cut-out sections.  Remove the paper carefully
         without spoiling the pattern.  Transfer the zuccotto to a
         flat round serving dish, using the cardboard for support.
         Serve chilled.
 Source: “I Dolci” by Anna del Conte
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