Zuccotto Italian Cake Recipe | olivemagazine

Ingredients

• 100g 70% dark chocolate
• 30g blanched almonds toasted
• 30g blanched hazelnuts toasted
• 300ml whipping cream
• 40g icing sugar
• ½ Italian sponge cake
• 3 tbsp of each rum, brandy and cherry brandy
• 2 tbsp cocoa powder
• butter for the tin
• 5 eggs separated
• 225g golden caster sugar
• 200g plain white or ‘00’ Italian flour plus extra for dusting
• finely grated zest of 2 unwaxed lemons
• 1 tsp vanilla extract
• 1 tsp dark rum