ZUCCOTTO – Stuffed Cream Pound Cake
Ingredients
Nonstick Cooking Spray
1 (12 ounce) prepared sponge or pound cake
(Optional: Recipe for Low-Calorie Sponge Cake below)
1/3 cup Orange liqueur (Cointreau is an orange Brandy)
6 ounces Bittersweet Chocolate chips, chopped
2 cups light whipping cream
¼ cup confectioners’ sugar
½ tsp pure almond extract
½ cup slivered almonds, chopped
unsweetened cocoa powder, for dusting
Spray a 1 ½ quart bowl with nonstick spray. Line the bowl with plastic wrap.
Cut the pound cake into ¾ inch thick slices. Cut each slice diagonally in half, forming two triangles.
Arrange the cake pieces to line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the orange liqueur over the cake triangles lining the bowl. Set aside the remaining cake pieces.
In a microwave, melt half the chocolate in a small cup on high, 1 minute. Stir until smooth. Set it aside and let the chocolate cool to room temperature.
Using an electric mixer beat the cream in a large bowl until it stiff peaks form.
Fold in the chopped almonds and the remaining chocolate chips.
Spread ¾ of this cream mixture around the cake-lined bowl, leaving a well in the center.
Mix the melted chocolate into the remaining whipped cream. Fill the center of the dessert with this chocolate cream.
Top with the remaining cake pieces. Cover with plastic wrap and refrigerate overnight or up to 2 days ahead.
When ready to serve, turn the cake out onto a platter, place 1 tsp cocoa in small strainer and sprinkle over the Zuccotto.
Serve sliced in wedges.
Serves 8 to 10
Preparation and Cooking Time: 30 minutes
NOTE: This must be made at least 3 hours before you plan to serve.
TORTA POCHE CALORIE – Low-Calorie Sponge Cake
Ingredients
½ cup skim milk
1 cup sifted all-purpose flour
1 ½ tsp baking powder
Dash salt
3 eggs
¾ cup sugar (you may substitute with ¾ cup Splenda)
2 tsp grated lemon peel
In a small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
Preheat oven to 350º F.
Sift flour with baking powder and salt; set aside.
In medium bowl, beat eggs at high speed of electric mixer, until thick and lemon colored.
Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes.
At low speed, blend in flour mixture just until smooth. Add warm milk and lemon peel, beating just until combined.
Immediately pour batter into a 9 inch angel food pan (that has been sprayed with non-stick spray).
Bake 30 minutes, or until toothpick inserted in center comes out clean..
Invert pan over neck of bottle; let cool completely.
Serves 10 – 90 calories each
Preparation and Cooking Time: 40 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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