WARNING: Don't look at this unless you're very brave!!
As promised, the recipe you must agree to only eat a small portion of and only at Christmas time. If you plan to stay 100%, don't read any further :D ZUCCOTTO (Think it was from a Cuisine magazine) Spread 75g flaked almonds on a flat tray & toast for 5 mins in 180C oven or until pale nut brown. Cool Toast 75g hazelnuts for 10-12 mins or until shells burst & nuts are lightly browned. Cool for a few mins then tip into clean cloth, bundle up & rub vigorously to release skins. Chop coursely then cool. Chop 175g unsweetened chocolate coarsely then transfer half to a flat plate & melt over a saucepan of simmering water, stirring occasionally. Remove from saucepan & cool. Chop the remaining chocolate more finely. Line a pudding basin (1300-1400ml) or round bottomed bowl with clean damp muslin, draping it over the sides (I've used plastic wrap in the past). Take half a chocolate sponge (about 150g) & cut into strips. Line the bowl with the strips. Spoon over 200ml Frangelico. Whip 450ml cream & 70g icing sugar together & spoon half into another bowl. In this bowl mix in chopped chocolate & the almonds & spread over the sponge in an even layer. Blend melted chocolate & the remaining cream mixture together & work in the hazelnuts. Spoon into the middle of the zuccotto. Cover with waxed paper & press down lightly all over the dessert. Wrap in waxed paper & refrigerate overnight. To serve, remove paper & turn out onto a plate. Dust with cocoa powder or icing sugar, or alternate strips of each. OMG, I can't believe I put this in a SS recipe section :D :D My most humble apologies to anybody I've upset by doing this.
As promised, the recipe you must agree to only eat a small portion of and only at Christmas time. If you plan to stay 100%, don't read any further :D ZUCCOTTO (Think it was from a Cuisine magazine) Spread 75g flaked almonds on a flat tray & toast for 5 mins in 180C oven or until pale nut brown. Cool Toast 75g hazelnuts for 10-12 mins or until shells burst & nuts are lightly browned. Cool for a few mins then tip into clean cloth, bundle up & rub vigorously to release skins. Chop coursely then cool. Chop 175g unsweetened chocolate coarsely then transfer half to a flat plate & melt over a saucepan of simmering water, stirring occasionally. Remove from saucepan & cool. Chop the remaining chocolate more finely. Line a pudding basin (1300-1400ml) or round bottomed bowl with clean damp muslin, draping it over the sides (I've used plastic wrap in the past). Take half a chocolate sponge (about 150g) & cut into strips. Line the bowl with the strips. Spoon over 200ml Frangelico. Whip 450ml cream & 70g icing sugar together & spoon half into another bowl. In this bowl mix in chopped chocolate & the almonds & spread over the sponge in an even layer. Blend melted chocolate & the remaining cream mixture together & work in the hazelnuts. Spoon into the middle of the zuccotto. Cover with waxed paper & press down lightly all over the dessert. Wrap in waxed paper & refrigerate overnight. To serve, remove paper & turn out onto a plate. Dust with cocoa powder or icing sugar, or alternate strips of each. OMG, I can't believe I put this in a SS recipe section :D :D My most humble apologies to anybody I've upset by doing this.