Zuccotto coffee cake

Fairlady
6 servings
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Dairy

By Food24 November 03 2009
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Ingredients (8)

300.00 g cake — madeira loaf
45.00 ml brandy
500.00 ml cream — thick
110.00 g icing sugar
60.00 g almonds — toasted and chopped
60.00 g hazelnuts — toasted and chopped
150.00 g dark chocolate — coarsely chopped
60.00 ml strong brewed coffee
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Method:

Line a 1,5 litre (6 cup) round-bottomed bowl with plastic wrap.
Cut Madeira cake into 1 cm thick slices. Cut each slice diagonally to make 2 triangles. Sprinkle brandy over each.
Line bowl with cake pieces, narrow ends pointing down and placing a side with crust next to one without (reserve some slices for top).
Whip cream and icing sugar until stiff. Fold in almonds and hazelnuts and 90 g chocolate. Halve mixture and set 1 portion aside.
Spoon remainder into cake-lined bowl and spread out evenly over entire cake surface.
Melt remaining chocolate and fold into reserved cream mixture. Spoon into cake cavity, filling bowl completely.
Cover with remaining cake slices. Pour coffee over. Cover with plastic wrap and refrigerate overnight.
When ready to serve, remove plastic wrap cover, place a platter (right side down) on bowl and invert bowl. Shake to loosen cake, then remove bowl.
Carefully remove plastic wrap around cake and serve cold, decorated with toasted espresso nuts (recipe below) and chopped chocolate, if desired.



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