Coffee and chocolate zuccotto

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How to make Coffee and chocolate zuccotto

  • Yield : 8
  • Prep Time : 0:50
  • Cook Time : 1:00
  • Total Time : 1:50

Ingredients

  • 470g pkt Green's traditional golden buttercake cake mix
  • 2 eggs
  • 3/4 cup (185ml) milk
  • 3 tablespoons margarine or butter
  • 1 tablespoon instant coffee
  • 2 tablespoons (40ml) marsala
  • 1 1/2 cups thickened cream
  • 1 tablespoon icing sugar
  • 3 tablespoons grated dark chocolate
  • 60g dark chocolate, melted
  • 2 tablespoons chopped hazelnuts
  • Cocoa powder, to serve

Method

  • Step 1 Preheat oven to 180°C. Prepare cake according to instructions. Line a 6-cup (1.5 litre) basin with plastic wrap. Combine coffee and 1/2 cup boiling water. Stir in marsala.
  • Step 2 Cut cake in half diagonally. Cut a circle to fit base of bowl from one half; slice circle in half horizontally, making two circles about 1cm deep. Place one circle in bowl, reserve other.
  • Step 3 Cut other cake half crosswise into two triangles. Cut one triangle into two small triangles. Slice all three triangles in half horizontally, making six triangles.
  • Step 4 Fit triangles around sides of bowl. Brush with coffee.
  • Step 5 Beat cream and icing sugar. Divide cream into 3 portions. Add melted chocolate to one, hazelnut to the second and grated chocolate to the third.
  • Step 6 Spread grated choc-cream in a layer over surface; repeat with melted choc-cream. Spoon hazelnut cream into centre.
  • Step 7 Fill top with remaining cake. Brush with coffee mixture. Refrigerate overnight.

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