Name: Zuccotto Toscano (Florentine Chocolate-Hazelnut Dome)
Yield: Makes 8 to 10 servings
Cuisine: Italy
Ingredients: 3 tablespoons white rum; ¼ cup sugar; ½ cup whole hazelnuts 10 ounces semisweet chocolate; 2 cups heavy whipping cream; One 9- or 10-inch Pan di Spagna, baked and cooled

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

This version is based on one that I tasted at the elegant Pasticceria Robiglio, in Florence, where the proprietor, Signore Pietro Robiglio, shared his vast knowledge of the traditions of Tuscan desserts and pastries.

Ingredients

One 9- or 10-inch Pan di Spagna, baked and cooled

Method

For the fillings, place the hazelnuts on a baking pan and toast them at 350 degrees for about 15 minutes, or until the skins slip off easily. Pour the hazelnuts onto a towel, cover them with the towel, and rub to loosen the skins. Separate the hazelnuts from the skins, cool, and chop them coarsely. Chop 8 ounces<