Choc-topped zucottos

choc-topped zucottos
36 Item


Nutty cream


1.Preheat oven to 180°C (160°C fan-forced). Grease and flour three 12-hole shallow round-based patty pans.
2.Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add caster sugar, beating until sugar dissolves between additions. Sift flours together three times; fold into egg mixture.
3.Drop rounded tablespoons of mixture into pans. Bake about 7 minutes; turn onto wire racks to cool.
4.Meanwhile, coarsely grate 1 tablespoon of chocolate from the 200g block; reserve grated chocolate. Melt remaining chocolate.
5.To make nutty cream; beat cream, sifted icing sugar and liqueur in small bowl with electric mixer until firm peaks form. Stir in nuts and reserved grated chocolate.
6.Dip the knuckle of your index finger into icing sugar then use to make a large hollow in the flat side of the cakes.
7.Spoon 1 teaspoon of the nutty cream into each hollow; smooth level. Spread with melted chocolate. Set at room temperature.
8.Dust zucottos with sifted icing sugar to serve.

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