Zuccotto Ripieno
Created by Fizzybrat on August 17, 2017
- Servings: 8
- Prep Time: 2.5h
- Cook Time: 13m
- Recipe #27580
Ingredients
- Sponge cake (prepared, 1 cake)
- 1/2 cup hazelnuts
- 1/4 cup liqueur (Amaretto)
- 1/4 cup rum, light
- 1 1/3 cups whipping cream
- 1/3 cup powdered sugar
- 1/3 cup almond nuts (blanched, chopped, toasted)
- 1 ounce unsweetened chocolate (grated)
How to Make
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Step 1: Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack.
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Step 2: Wrap hazelnuts in clean towel. Let stand 2 minutes then rub hazelnuts in towel to remove skins, chop.
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Step 3: Return hazelnuts to baking pan.
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Step 4: Bake about 8 minutes until golden brown, stirring occasionally. Cool.
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Step 5: Cut 4-inch circle from cake.
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Step 6: Cut remaining cake into 1-inch pieces.
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Step 7: Mix together amaretto and rum and sprinkle over cake.
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Step 8: Line large bowl with waxed paper.
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Step 9: Butter waxed paper.
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Step 10: Place cake circle on bottom of bowl.
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Step 11: Line side of bowl with three-fourths of the cake pieces.
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Step 12: Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.
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Step 13: Fold in hazelnuts, almonds and chocolate.
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Step 14: Spoon filling into cake-lined bowl.
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Step 15: Place remaining cake pieces on filling.
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Step 16: Cover and refrigerate 2 hours.
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Step 17: Invert onto serving plate.
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Step 18: Remove bowl and waxed paper.
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Step 19: Sprinkle with additional grated chocolate if desired.
Nutritional Facts
- Serving Size: 1 (60.4 g)
- Calories 218
- Total Fat - 13.2 g
- Saturated Fat - 4.4 g
- Cholesterol - 22.1 mg
- Sodium - 8.6 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 1.4 g
- Sugars - 16 g
- Protein - 2.7 g
- Calcium - 38.7 mg
- Iron - 0.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg