Zuccotto Cake recipe

Chocolate Zuccotto Cake Recipe

Zuccotto cake is a traditional Italian recipe from Umbria and Toscana regions. Serve it to your guests or simply make it for fun!
4.25 from 8 votes
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Course: Dessert
Cuisine: Italian
Keyword: cake, italian dessert, zuccotto
Prep Time: 30 minutes
Resting time: 1 day
Total Time: 30 minutes
Servings: 8 people
Calories: 687kcal
Author: Nonna Box


  • 1 Genoise sponge cake 23 cm-round
  • 100 ml Amaretto liqueur
  • 300 ml thick cream
  • 250 g ricotta cheese
  • 250 g mascarpone cheese
  • 100 g icing sugar plus additional to dust
  • 50 g toasted almonds blanched and chopped
  • 25 g mixed peel
  • 150 g dark chocolate finely chopped
  • 1 tbs unsweetened cocoa powder plus additional to dust
  • 2 lemons zest only


  • Line a 1.2-litre pudding basin with cling wrap, leaving enough hanging over the edges to fold over the top of the pudding and cover securely.
  • Slice the cake horizontally into 3 layers, set aside 1 layer and then cut both of the remaining layers into 8 triangular slices.
  • Line the pudding basin with the cake slices, the pointed ends at the bottom of the basin.
  • Patch any holes with spare pieces of cake (you may not need all the slices) so the whole basin is lined with cake.
  • Use a pastry brush to brush the cake with 2 tablespoons of the amaretto.
  • Whip the cream until soft peaks form.
  • Place the ricotta, mascarpone, lemon zest and icing sugar in a food processor and process until smooth.
  • Add the ricotta mixture to the cream and stir in 1 tablespoon amaretto.
  • Transfer half the mixture to another bowl and stir in the almonds, mixed peel and half of the dark chocolate, set aside.
  • Melt the chocolate over simmering water or using the method you prefer, stirring occasionally and when melted, remove from heat and cool slightly.
  • Stir this into the other half of the ricotta mixture.
  • Sift in the cocoa powder, stir until smooth and allow to cool completely.
  • Spread the melted chocolate and ricotta mixture over the sides of the sponge cake in a thick layer and fill the center with the almond and ricotta mixture.
  • Cover this with the reserved round of sponge, trimming the edges to fit the basin.
  • Brush the top with the remaining tablespoon of amaretto. Fold over the plastic wrap and cover tightly, weigh down and refrigerate overnight.
  • When it’s ready to serve, turn out the zuccotto carefully onto a plate.
  • Cut out 2 triangular templates from baking paper and dust the zuccotto with alternate triangles of cocoa powder and icing sugar, covering the dusted areas with the template as you go.
  • Serve zuccotto in slices.


Serving: 150g | Calories: 687kcal | Carbohydrates: 57g | Protein: 11g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 267mg | Potassium: 323mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1195IU | Vitamin C: 14.5mg | Calcium: 196mg | Iron: 3.9mg
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