Chocolate ZUCCOTTO with rosé wine and strawberries

Last Updated on December 13, 2024

Recipe for a luxurious chocolate dessert by Josef Maršálek. Try this dessert by the master baker and confectioner. The original recipe comes from Italy.

Ingredients:

Corpus: 200 g of semolina sugar 170 g spelt plain flour 100 g melted dark chocolate 80 g melted butter 80 g

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1/2 tsp baking powder 1/2 tsp cinnamon 4 pieces of egg 1.5 litre mould Filler: 250 g of 33% whipped cream 250 g cream cheese 200 g strawberry 150 g rose wine 50 g granulated sugar 14 g gelatin To finish: 200 g of fresh strawberries 30 gpowdered sugar dried rose petals

Procedure:

For the crust, beat the eggs and sugar to a thick froth, stir in the chocolate and then quickly stir in the remaining ingredients so as not to lose volume. Pour onto a baking tray with baking paper and spread. Bake at 170 °C for about 10 minutes. Leave to cool.

For the filling, dip the gelatine into the Crémant, once it has swelled, dissolve it over a low heat. Do not boil. Cut the strawberries into quarters. Beat the curd, cream and sugar until stiff, stir in the lukewarm mixture with the gelatine. Save two tablespoons of the cream in the refrigerator for later. Finally, stir the strawberries into the cream.

Line a round cake tin with clingfilm, then cut a circle out of the tin to fit the base. Line the inside of the mould with the remaining sheet. Spread half of the cream mixture inside the mould, add the pieces of the remaining shell, and the rest of the cream mixture. Align and cover with the cut-out sheet. Leave in the fridge to set.

Remove from the tin, take off the foil and spread the entire surface with the cream provided, sprinkle with icing sugar and decorate with fresh strawberries and roses.

Recommendation:

TIP for a luxurious Crémant: Master pastry chef and baker Josef Maršálek

Contact Josef Maršálek: Marsalekjosef.com, Instagram: Marsalekjosef82