Find your recipes and restaurants here

Zuccotto coffee cake

Ingredients 8
Servings 6


  • 300
    Madeira (or sponge) cake
  • 45
  • 500
    cold thick cream
  • 110
    icing sugar
  • 60
    almonds, toasted and chopped
  • 60
    hazelnuts, toasted and chopped
  • 150
    dark chocolate, coarsely chopped
  • 60
    strong brewed Nescafé coffee


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.

Read more on: dairy

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.