Chocolate Covered Ricotta Zuccotto

 

Valentine's Day is just around the corner, and here's your chance to wow any sweetheart with an easy dessert - no baking involved. Just buy a Pandoro - it's like panettone but without the candied fruit -- and is ubiquitous in stores at Christmas time. If you didn't stash an extra one in your pantry during December, or can't find one where you live, you can substitute another type of store-bought cake. Just make sure it has enough density to hold up to the ricotta filling.

I lined a colander with plastic wrap but if you have a round bowl, use that instead. Then slice the pandoro and fit it into the perimeter of the container, squishing in pieces where there may be a gap. I make a simple syrup and add some orange liqueur (optional) then drizzle it all around the cake. Otherwise, I think the cake can be dry. Besides, it adds more flavor.

After you've mixed the ricotta with the chopped chocolate and sugar, spread some of it into the center, over the bottom of the cake (that becomes the top once flipped over). Add another layer of cake and sprinkle with more simple syrup. 

Use the remaining ricotta filling, then finish with another layer of cake, and more simple syrup over it all. Cover with plastic wrap and leave it in the refrigerator overnight.

Flip it over the next day, and drizzle the chocolate glaze on top before serving. 

Decorate with orange peel and serve. Happy Valentine's Day

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Chocolate Covered Ricotta Zuccotto

1 pandoro cake

1 lb. ricotta cheese, drained overnight

2/3 cup confectioner's sugar

2/3 cup dark chocolate, cut into bits (or use chocolate chips)

grated zest of one orange

For the Simple Syrup:

1/4 cup water

1/4 cup sugar

3 tablespoons orange liqueur

Bring the water and sugar to a boil until the sugar is dissolved. Remove from heat and add the orange liqueur.

Assembly:

Line a colander or medium-size round bowl with plastic wrap. Cut slices of the pandoro, about 1/2-3/4 inch thick. Arrange slices around the perimeter of the bowl. Swipe with some of the simple syrup. Mix the ricotta, sugar, chocolate and orange zest. Place some of the ricotta mixture in the center of the bowl, then add another layer of the pandoro, and swipe with more simple syrup. Add the rest of the ricotta, and finish with another layer of the cake, and more simple syrup over everything. Cover with plastic wrap and store in the refrigerator overnight. The next day before serving, flip the cake over, remove the plastic wrap and spread the chocolate glaze on top (see below recipe), decorating with some orange strips, or candied orange peel. 

For the topping:

3/4 cup water

1/2 cup sugar

1/2 cup light corn syrup

1/2 cup unsweetened cocoa powder

2 ounces bittersweet or semisweet chocolate, chopped finely

Mix all the ingredients together in a small saucepan (except the 2 ounces of chocolate), whisking over medium heat until it begins to boil. Remove from heat and add the chopped chocolate until it melts into the sauce. Wait a couple of hours for the sauce to thicken before using on the zuccotto. Put it in the refrigerator or place the pan in a pot of ice  to speed up the process.

Spread topping all over the zuccotto, and decorate with orange peel.