Italian Recipes

Decadent Chocolate Zuccottini with Creamy Filling

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Zuccottini al Cioccolato (Chocolate Zuccottini)

Category: Desserts
Serving Size: 5 portions
Preparation Time: 1 hour
Cooking Time: 25 minutes
Total Time: 3 hours (including chilling)


Ingredients

Ingredient Quantity
Egg Whites 100g
Egg Yolks 50g
Sugar 100g
All-Purpose Flour 80g
Unsweetened Cocoa Powder 20g
Whole Milk 100g
Heavy Cream (liquid) 25g
Sugar (for cream) 35g
Egg Yolks (for cream) 2
Cornstarch (Maizena) 12g
Dark Chocolate (for cream) 40g
Water 150g
Heavy Cream (for glazing) 120g
Sugar (for glazing) 175g
Unsweetened Cocoa Powder (for glazing) 65g
Gelatin Sheets 6g
Dark Chocolate (70% cocoa) q.b.
White Chocolate 240g
Milk Chocolate 240g
Chocolate Truffles q.b.

Instructions

Step 1: Preparing the Sponge Cakes

  1. Begin by separating the egg whites from the yolks into two separate bowls.
  2. Using a hand mixer or whisk, beat the egg whites until they form stiff peaks.
  3. In another bowl, whisk the egg yolks and sugar together until the mixture is light and fluffy.
  4. Gradually sift in the all-purpose flour and cocoa powder, gently folding the dry ingredients into the egg yolk mixture to preserve the air incorporated during whipping.
  5. Carefully fold the whipped egg whites into the batter, maintaining as much air as possible for a light and airy texture.
  6. Fill a piping bag with the batter and pipe it into silicone mini zuccotto molds, ensuring each mold is filled evenly.
  7. Bake the sponge cakes in a preheated oven at 180°C (350°F) for 15-20 minutes or until a toothpick inserted comes out clean.
  8. Once baked, remove the cakes from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.

Step 2: Preparing the Cream Filling

  1. In a small saucepan, combine the milk and heavy cream. Heat gently until just warmed, then set aside.
  2. In a separate bowl, sift the cornstarch and whisk it into the egg yolks along with the sugar.
  3. Gradually pour the warm milk mixture into the egg mixture while whisking continuously to prevent the eggs from scrambling.
  4. Return the combined mixture to the saucepan over medium heat. Stir constantly until the cream thickens to a custard-like consistency.
  5. Once thickened, remove the saucepan from the heat and add the chopped dark chocolate, stirring until it melts completely.
  6. Transfer the cream to a shallow dish, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature.

Step 3: Assembling the Zuccottini

  1. Once the sponge cakes have cooled, carefully cut out a small circle from the center of each cake to create a hollow cavity for the filling.
  2. Reserve the cut-out sponge cake pieces, as they will be used to seal the zuccottini.
  3. Using a piping bag without a nozzle, fill the hollowed cakes with the cooled chocolate cream filling, ensuring each is generously filled.
  4. Place the reserved sponge cake pieces back on top of the filled cakes to “seal” the zuccottini. Refrigerate the assembled cakes to allow them to firm up, approximately 1-2 hours.

Step 4: Preparing the Glaze

  1. Soak the gelatin sheets in cold water for about 10 minutes until soft.
  2. In a saucepan, combine the remaining heavy cream, sugar, and cocoa powder. Heat the mixture, stirring until the sugar has dissolved and the cream begins to boil.
  3. Once boiling, remove from heat and stir in the softened gelatin until fully dissolved.
  4. Let the glaze cool slightly. Once it reaches a temperature of about 32°C (89°F), pour it gently over the chilled zuccottini placed on a wire rack. The glaze should cover the cakes evenly.

Step 5: Creating the Decorations

  1. To create a shiny, tempered chocolate decoration, melt the milk chocolate using the double boiler method. Make sure the water does not touch the bottom of the bowl containing the chocolate.
  2. Heat the chocolate until it reaches 27°C (81°F), then transfer it to a clean bowl containing the remaining un-melted chocolate and stir gently until it reaches 29°C (84°F).
  3. On a sheet of acetate, spread the tempered milk chocolate in an even layer. Use a comb to create ridges in the chocolate for texture.
  4. Roll the acetate sheet into a tube and secure the ends with rubber bands. Once set, unroll the acetate to reveal chocolate rings.
  5. In a separate bowl, melt the white chocolate slowly over a double boiler until it reaches 45-50°C (113-122°F). Pour two-thirds of the melted white chocolate onto a marble surface and work it with a spatula to cool it down, which will make it easier to work with.
  6. Decorate the top of each zuccotto with the white chocolate and place chocolate rings on top of the cakes as decoration.

Step 6: Final Assembly

  1. Gently place the zuccottini on a serving platter and press the chocolate truffles lightly against the base of each cake.
  2. Decorate the top with chocolate shavings and a final flourish of chocolate rings to complete the presentation.
  3. Refrigerate the zuccottini once more for at least an hour before serving to allow the chocolate decorations to set properly.

Serving Tips

  • Serve the zuccottini chilled as a delightful individual dessert, perfect for special occasions.
  • You can add a dusting of cocoa powder or powdered sugar on top for an extra touch of elegance before serving.

Enjoy your indulgent and beautifully decorated Zuccottini al Cioccolato, a rich, creamy, and satisfying treat for any occasion!


Nutritional Information (per serving)

Nutrient Amount per Serving
Calories 420 kcal
Protein 6g
Carbohydrates 52g
Sugars 40g
Fat 25g
Saturated Fat 10g
Cholesterol 120mg
Sodium 45mg
Fiber 4g

Note: Nutritional values are estimates and may vary based on specific ingredient brands or modifications.


This rich, chocolate-filled dessert is a showstopper with its decadent layers, perfect for a sweet treat at any event. Enjoy crafting this indulgent treat!

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