Zuccotto (Florentine Chocolate Hazelnut Dome)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

Zuccotto (Florentine Chocolate Hazelnut Dome)

A sponge-lined bowl filled with two creams, one dark chocolate and one speckled with hazelnuts and chocolate, chilled, unmolded and dusted with cocoa and powdered sugar. Makes 10 slices in about 7 hr 15 min.

Prep 50 min

Cook 25 min

Cooling 6 hr

Total 7 hr 15 min

Yield 10 slices

Ingredients

Adjust yield

slices

4 (200 g)eggs, separated
⅔ cup (120 g)sugar, divided
1 pinchfine salt
½ cup (60 g)all-purpose flour, sifted
½ cup (60 g)cornstarch, sifted
3 tbsp (45 ml)dark rum
3 tbsp (45 ml)orange liqueur
3 tbsp (45 ml)water
1 ¼ cups (300 ml)heavy cream, for the chocolate cream
7 oz (200 g)dark chocolate, chopped, for the chocolate cream
1 ⅔ cups (400 ml)heavy cream, cold, for the white cream
½ cup (60 g)powdered sugar, for the white cream
½ cup (60 g)hazelnuts, toasted, skinned, chopped
2 oz (50 g)dark chocolate, finely chopped, for the white cream
2 tbsp (10 g)unsweetened cocoa powder
2 tbsp (15 g)powdered sugar, for the to finish

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Instructions

Heat the oven to 350 F (175 C). Line a 9 by 13-inch (23 by 33 cm) pan with parchment.
Whip the yolks with half the sugar until thick and pale; whip the whites with the salt to soft peaks, add the remaining sugar and whip to stiff, glossy peaks.
Fold the whites into the yolks, then fold in the flour and cornstarch. Spread in the pan and bake 15 to 18 minutes until golden and springy. Cool completely.
Make the chocolate cream: heat 300 ml cream until steaming, pour over 200 g chocolate, let stand 2 minutes, whisk smooth and refrigerate until thick but spreadable, about 1 hour.
Line a 2-quart (2 L) bowl with plastic wrap. Cut a circle from the sponge to fit the top opening and set aside. Cut the rest into wedges and press them over the inside of the bowl with no gaps.
Mix the rum, liqueur and water and brush generously over the sponge in the bowl.
Whip the 400 ml cold cream with the powdered sugar to firm peaks and fold in the hazelnuts and 50 g chopped chocolate.
Spread the chocolate cream thickly over the lined bowl to leave a hollow in the center, then fill the hollow with the white cream.
Cover with the reserved sponge circle, brush it with soak, wrap and chill at least 6 hours.
Unmold onto a plate, remove the wrap and dust the dome with cocoa and powdered sugar, then slice in wedges.

Tips

Press the sponge pieces tightly so the dome holds when unmolded.
Chill the chocolate cream until thick or it will run down the sides.
Warm the bowl briefly with a damp warm towel to loosen it.
Whipped cream contains dairy; keep chilled until serving.

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Recipe FAQ

How long does it take to make zuccotto (florentine chocolate hazelnut dome)?

Plan on 50 minutes of prep and 25 minutes of cooking, plus 6 hours to chill. The recipe makes 10 slices.

How should I store zuccotto (florentine chocolate hazelnut dome)?

Refrigerate covered up to 3 days or freeze up to 1 month; thaw in the refrigerator.

Can I make zuccotto (florentine chocolate hazelnut dome) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Zuccotto is a dome-shaped Florentine dessert of liqueur-brushed sponge filled with sweetened cream, chocolate and toasted hazelnuts. Serve it with espresso or Vin Santo.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

366 Calories / serving

20.0g Fat

39.0g Carbs

5.2g Protein

27.5g Sugar

Whole recipe (10 servings): ~3660 cal · 200g fat · 390g carbs · 52g protein · 275g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.