Zuccotto

The spongy zuccotto is outlined with layers of soaked sponge cake, filled with a smooth ricotta and enriched with intense cocoa.
baked
cake
dessert
vegetarian
Ingredients
Servings
8
Measurement units

Cake base

  • 4 large eggs
  • 30 grscocoa powder 100%
  • 125 grsflour
  • 125 grsugar
  • pinch of salt
  • rum, cognac, etc. to soak (optional)

Filling

  • 350 ml35% cream (or recuit)
  • 50 grschopped dark chocolate
  • 3 culleradessieved icing sugar
  • 2 culleradestoasted chopped almonds
  • 1 cullerada100% cocoa powder
  • 175 grspitted cherries (or strawberries, raspberries, etc.)
  • 80 mlkirsch (or rum, cognac, etc.)

To decorate

  • cocoa powder
  • icing sugar
Nutritional Information

Per serving

Calculated for 8 servings

Calories
163 kcal
Protein
5.6 g
Fat
3.3 g
Carbohydrates
30.1 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Cake Base Dough

  1. Beat the eggs and sugar with an electric whisk on high speed until they triple in volume, ensuring that the texture is fluffy and light. This process should last a minimum of 8 to 10 minutes.
  2. Add the previously sifted flour and gently stir with a spatula using folding motions to retain the air in the mixture. Next, incorporate the cocoa powder and continue to stir gently until a homogeneous mixture is obtained.
  3. Cover the base of a 24 cm diameter round mold with parchment paper. Grease the walls of the mold with a little butter and lightly dust them with flour to prevent the batter from sticking. Carefully pour the batter into the mold, ensuring it is evenly distributed.
  4. Bake in a preheated oven at 180ºC for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Monitor the baking to prevent overcooking or drying out.
  5. Allow the cake to cool completely in the mold on a rack. Once cool, remove it from the mold and cut it horizontally with a serrated knife, ensuring both layers are the same size and thickness.

Preparation

Preparation
  1. Take a round glass bowl of approximately 1.8 liters and completely line it with one half of the cake. Note: With the ladyfingers, we will fully line the bowl without leaving any gaps, placing them to cover the entire surface. Make sure the ladyfingers also cover the top face of the bowl.
  2. If desired, we can soak this layer of cake with liqueur. Use a moderate amount, about 50 ml, and distribute it evenly over the ladyfingers so they absorb it well.

Stuffing

Stuffing
  1. Whip the cream in a large bowl until it is smooth and firm. Add the powdered sugar and cocoa powder and whip again until the mixture is consistent and well combined.
  2. Gently, using a spatula, gradually add the crumbled chocolate, chopped almonds, cherries (or strawberries, if preferred), and finally the liqueur, to achieve a homogeneous mixture.
  3. Carefully, pour this filling into the interior of the cake, ensuring it is evenly distributed over the entire surface.
  4. Place the other half of the cake on top, acting as a lid. Ensure it fits well to the size of the filling inside, or if preferred, cover it with a layer of ladyfingers, pressing gently to secure them.
  5. To finish, we need to place a weight on top. The easiest way is to put a plate that has a similar size to the base, ensuring it does not touch the glass of the bowl. Then, wrap the entire set with plastic wrap, applying a bit of pressure to compact it.
  6. Let it chill in the refrigerator for at least 4 hours, or ideally until the next day, so that the flavors blend well and the filling firms up.

To Prepare the Topping Decoration

To Prepare the Topping Decoration
  1. To start decorating the topping, take a sheet of parchment paper and cut a circle large enough to cover the top of the cake. Fold the circle into eight equal parts to create a clear pattern.
  2. Unfold the paper and, with scissors, cut alternating sections to create open and closed spaces. This ensures a regular design on the cake.
  3. Carefully place the paper over the cake, ensuring the holes are well positioned. Sift cocoa powder through the openings to create the first dark stripes.
  4. Very gently, rotate the paper to cover the sectors already dusted with cocoa. Then, sift powdered sugar over the sectors without cocoa, creating a clear contrast with the dark stripes.
  5. Once finished, the cake should display a pattern reminiscent of a half beach ball, alternating dark and light colored stripes.
Recommendations & Tricks
  • It is easy, especially with sponge fingers or a bought sponge base.
  • If made on the day it is eaten, allow 4 hours in the fridge. It is better made the day before.
Original recipe
View or download the original PDF document.
Download PDF
    Zuccotto | The Catalan Table