Main Recipe
1 Chocolate Cake
45 ounce of Chocolate Zucotto Filling (see recipe below)
5 ounce (3-1/4 cups) Chocolate Zucotto Frosting
Line a 2 quart stainless steel bowl with plastic wrap.
Cut round top off the cake to make a flat surface. Save cake scraps.
Using a turn-table…cut cake into 4 equal layers.
Press 1 layer into the bottom of a lined stainless steel bowl.
Place 15 ounce of zucotta filling on cake…place another cake on top and repeat… creating a total of 3 layers of filling and 4 cake layers. Note…put the smallest layer of cake in the bottom of bowl and finish with the largest.
Using a palette knife…frost cake completely and evenly with chocolate frosting.
The Chocolate Zuccotto Filling (2 quarts)
1 Bittersweet Chocolate piece.
3/4 cup Sambucca (Samballa)
1/2 quart of Heavy Cream
Cover chocolate with plastic wrap. Melt and keep hot (a hot box is best).
Put all of the cream in a large mixer with the Sambucca. With whip attachment… whip for 2 to 2-1/2 minutes on speed 3…no peaks.
When cream is under whipped (cream just begins to stick to sides of bowl) and chocolate is hot to the touch…pour chocolate quickly into the mixer.
On speed 3…whip until incorporated. Scrape bottom and sides. Add remaining cream and whip until incorporated on speed 2 for approximately 30 seconds. Then scape sides and whip on speed 3 for 1 minute.
Do not over whip cream and chocolate.