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
- Begin by separating the egg whites from the yolks into two separate bowls.
- Using a hand mixer or whisk, beat the egg whites until they form stiff peaks.
- In another bowl, whisk the egg yolks and sugar together until the mixture is light and fluffy.
- 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.
- Carefully fold the whipped egg whites into the batter, maintaining as much air as possible for a light and airy texture.
- Fill a piping bag with the batter and pipe it into silicone mini zuccotto molds, ensuring each mold is filled evenly.
- 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.
- 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
- In a small saucepan, combine the milk and heavy cream. Heat gently until just warmed, then set aside.
- In a separate bowl, sift the cornstarch and whisk it into the egg yolks along with the sugar.
- Gradually pour the warm milk mixture into the egg mixture while whisking continuously to prevent the eggs from scrambling.
- Return the combined mixture to the saucepan over medium heat. Stir constantly until the cream thickens to a custard-like consistency.
- Once thickened, remove the saucepan from the heat and add the chopped dark chocolate, stirring until it melts completely.
- 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
- 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.
- Reserve the cut-out sponge cake pieces, as they will be used to seal the zuccottini.
- Using a piping bag without a nozzle, fill the hollowed cakes with the cooled chocolate cream filling, ensuring each is generously filled.
- 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
- Soak the gelatin sheets in cold water for about 10 minutes until soft.
- 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.
- Once boiling, remove from heat and stir in the softened gelatin until fully dissolved.
- 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
- 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.
- 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).
- 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.
- Roll the acetate sheet into a tube and secure the ends with rubber bands. Once set, unroll the acetate to reveal chocolate rings.
- 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.
- 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
- Gently place the zuccottini on a serving platter and press the chocolate truffles lightly against the base of each cake.
- Decorate the top with chocolate shavings and a final flourish of chocolate rings to complete the presentation.
- 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!
