Butter (for greasing)
All-purpose flour (for dusting)
For the batter
1 1/2 cups of sweetened condensed milk (270g)
6 eggs
1 tablespoon of vanilla extract
1/2 tablespoon of grated lemon zest
1 cup of all-purpose flour (120g)
3/4 cup of potato starch (100g)
3 tablespoons of melted butter
1/2 cup of rum (120ml)
100g of rich dark chocolate, chopped into pieces
1 tablespoon of instant coffee powder
3 2/3 cups of heavy cream (880ml)
2 tablespoons of confectioner's sugar
1/2 teaspoon of vanilla extract
1/2 cup of candied fruit, chopped (60g)
1/3 cup of toasted almonds, chopped (50g)
1 tablespoon of chocolate powder (for dusting)
Butter (for greasing)
All-purpose flour (for dusting)
For the batter
1 1/2 cups of sweetened condensed milk (270g)
6 eggs
1 tablespoon of vanilla extract
1/2 tablespoon of grated lemon zest
1 cup of all-purpose flour (120g)
3/4 cup of potato starch (100g)
3 tablespoons of melted butter
1/2 cup of rum (120ml)
100g of rich dark chocolate, chopped into pieces
1 tablespoon of instant coffee powder
3 2/3 cups of heavy cream (880ml)
2 tablespoons of confectioner's sugar
1/2 teaspoon of vanilla extract
1/2 cup of candied fruit, chopped (60g)
1/3 cup of toasted almonds, chopped (50g)
1 tablespoon of chocolate powder (for dusting)
Grease a 26 cm x 40 cm baking dish with butter and dust with flour. Reserve
Preheat the oven to 180°C (medium)
Prepare the batter: in a stand mixer, beat the sweetened condensed milk, eggs, vanilla extract, and lemon zest until smooth and creamy (about 10 minutes)
Add the flour mixed with potato starch and mix gently
Add the melted butter and mix well
Pour into the prepared baking dish
Bake in a preheated oven at 180°C for about 25 minutes, or until lightly golden brown
Let cool and then unmold
Cut into strips of 1 cm width in the lengthwise direction. Reserve
Forre with plastic wrap a bowl with a capacity of 2.5 liters of water. Reserve
Dip the cake strips into the reserved rum and coat with the remaining batter
Line the entire bowl with the cake strips
Also reserve any leftover cake
In a small refrigerated bowl, combine the chocolate, reserved rum, and instant coffee powder and melt in a bain-marie
Mix well with a spatula
Let cool
In a stand mixer, beat 2 cups of heavy cream (480ml) with confectioner's sugar and vanilla extract until stiff peaks form
Add half of this cream to the melted chocolate and mix well
Add the candied fruit and almonds to the remaining cream and mix well. Reserve
Place the chocolate cream on top of the cake-lined bowl, and spread the fruit cream evenly over it
Smooth out the surface
Cover with plastic wrap and refrigerate for about 10 hours
Unmold the zuccotto onto a decorative plate and reserve
In a stand mixer, beat the remaining heavy cream until stiff peaks form
Spread over the zuccotto. Reserve
In a blender, blend any leftover cake reserved earlier
Spread evenly over the entire zuccotto
Dust with chocolate powder on top
Serve
390 calories per slice
Port wine, such as Cálem Tawny, 18.85 reais, and Ramos Pinto Ruby, 31.75 reais
