Zuccotto Fiorentino: Italian Almond Cream Cake

Step 1

Chop almonds, leaving some larger pieces and some very fine pieces.

Step 2

Place chopped almonds into a small pan and warm on medium heat. Stir occasionally for 3-5 minutes, until the nuts are lightly toasted. You will know the almonds are done when you can smell a faint scent.

Step 3

Remove from the heat and let the chopped nuts cool completely.

Step 4

Chop the semi-sweet chocolate bar into fine slivers and place in a heat resistant bowl. (The smaller the chocolate pieces are, the easier they are to melt)

Step 5

Warm ½ of a cup of whipping cream in the microwave for 45 seconds. The cream should be hot, but not boiling. If the cream bubbles, then it is too hot and needs to cool before using because the excess heat will cause your mixture to split.

Step 6

Make chocolate ganache.

Step 7

Combine warm cream and chopped chocolate. Stir until all of the chocolate is melted and completely integrated into the cream. You will have a smooth ganache.

Step 8

Cool to room temperature before using. (do not chill in the refrigerator because it will be too stiff to fold into the whipped cream.

Step 9

Make sweetened vanilla whipped cream.

Step 10

In a large bowl, whip 2 cups of cream, slowly adding sugar, and vanilla.

Step 11

Whip until stiff peaks form.

Step 12

Add cooled chocolate ganache to whipped cream and fold together until you have a smooth chocolate cream.

Step 13

Cut very thin slices off of the end of each pound cake and save for patches and the bottom of the zuccotto.

Step 14

Next, cut both cakes into 8-10 thin, even slices.

Step 15

Take the square slices and cut them in half on the diagonal.

Step 16

Brush one side of the diagonal slices with amaretto.

Step 17

Line a 10 inch bowl with plastic wrap.

Step 18

Then, starting at the center, lay the cake pieces in the bowl fitting them together like a puzzle. Fill the bowl nearly to the top.

Step 19

Fill the cake lined bowl with chocolate cream.

Step 20

Next, add a layer of toasted almonds.

Step 21

Use the remaining pound cake to cover the cream and make the bottom of the cake.

Step 22

Cover the zuccotto with plastic wrap and chill for two hours.

Step 23

Once the chocolate cream cake is completely chilled, unwrap the bottom of the cake and turn out onto your cake plate.

Step 24

Mix together powdered sugar and unsweetened cocoa powder and sift over the top of the zuccotto before serving. Slice and serve chilled with a hot cup of coffee.