Zuccotto (Florentine Dome Cake)

Cocoa sponge

• 4 Egg, room temperature
• 120 g Caster sugar
• 1 tsp Vanilla extract
• 90 g Plain flour
• 30 g Cocoa powder

Filling and finish

• 400 g Ricotta
• 250 g Mascarpone
• 90 g Icing sugar
• 1 tsp Dried orange zest
• 120 g Dark baking chocolate
• 60 g Candied orange peel
• 2 tbsp Cocoa powder

1. Heat the oven to 180°C (355°F). Grease and line a 20 cm cake tin.
2. Whisk the eggs, caster sugar and vanilla extract in a large bowl for 5 to 7 minutes until very pale, thick and ribboning. Sift in the plain flour and cocoa powder, then fold gently until no dry pockets remain.
3. Pour the batter into the tin and bake for 18 to 22 minutes, until the sponge springs back when lightly pressed. Cool in the tin for 5 minutes, then turn out and cool completely.
4. Once cool, cut the sponge into thin slices, then use them to line a 1.5 litre bowl, overlapping slightly and leaving enough sponge to cover the top. Press the slices gently so they sit flush against the bowl.
5. In a bowl, whisk the ricotta, mascarpone, icing sugar and dried orange zest until smooth and thick. Finely chop the dark baking chocolate and the candied orange peel, then fold them through the cream.
6. Spoon the filling into the sponge-lined bowl and level the top. Cover with the remaining sponge slices, pressing lightly to seal.
7. Chill for at least 3 hours, or until firm enough to slice cleanly. Turn out onto a serving plate and dust all over with cocoa powder before cutting into wedges.

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