Hazelnut Zuccotto Recipes

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool; coarsely chop. Set aside.
• In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.
• Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
• Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
• Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnishedwith chopped toffee, nuts, and berries.

Steps:

• Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
• Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
• In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
• Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
• Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Steps:

• FOR PRALINE: Line baking sheet with aluminum foil. Lightly oil foil. Stir sugar and 3 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add hazelnuts and stir to coat. Pour mixture out onto foil and cool completely. Break hazelnut praline into pieces and finely grind in food processor. FOR FILLINGS: Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool to lukewarm. Using electric mixer, beat cream in large bowl until soft peaks form. Add sugar and Grand Marnier and beat until peaks form. Transfer half of whipped cream to another large bowl. Fold hazelnut praline into 1 bowl of whipped cream. Fold chocolate into remaining bowl of whipped cream (some chocolate will harden into small bits). Line 2 1/2-quart bowl with 2 layers of plastic, leaving 5-inch overhang. Line bottom and sides of bowl with about half of ladyfingers, overlapping slightly. Spoon chocolate whipped cream mixture into ladyfinger-lined bowl and spread to cover sides evenly. Fill with hazelnut-praline whipped cream. Top with enough remaining ladyfingers to cover, about 1 package. Fold in overhang to cover ladyfingers, pressing down. Refrigerate overnight. Unfold plastic from over ladyfingers at top of bowl. Place serving plate over zuccotto and invert onto plate. Carefully remove bowl, then plastic from zuccotto. Sift cocoa powder over, if desired. Cut into wedges and serve.

Steps:

• Spray a 1 1/2-quart bowl lightly with vegetable spray. Line bottom and sides with cake, ensuring a tight fit to completely encase the filling. Sprinkle with liqueur and set aside.
• Whip cream until it holds soft peaks. Separately, beat ricotta and sugar until smooth, about 3 minutes. Fold together whipped cream and ricotta. Fold in half the nuts and candied fruit. Pour half the mixture over the cake. Make a well in the center large enough to hold the remaining cream mixture.
• Thoroughly blend remaining cream mixture with chocolate and cocoa powder, then spoon mixture into the well left in Step 2. Sprinkle remaining nuts on top, cover lightly with plastic wrap and freeze until very firm, at least 6 hours.
• Fifteen minutes before serving, remove from freezer and invert onto a plate. Slice and serve.