Recipe: Zuccotto (using pound cake) (Italian dessert)

ZUCCOTTO

"A yummy molded Italian dessert that's not difficult to make, but really impresses."

1 (10-12 oz) store-bought pound cake
1/4 cup orange juice (or orange liqueur)
1 (6 oz) bag semi-sweet chocolate chips, divided use
2 cups heavy (whipping) cream
1/2 cup sugar
1 tsp almond extract
1 cup slivered almonds, chopped

Cut the pound cake into 1/2-inch slices, then diagonally cut each slice in half. Line a 3-quart mixing bowl with plastic wrap. Arrange the cake pieces with the pointed ends at the bottom and crust sides next to cut edges until the bowl is lined. Sprinkle with the orange juice, or liqueur. Set aside the remaining cake pieces.

In a microwave, melt HALF the chocolate chips in a small glass container for approx. 1 minute, stirring half way through, until smooth.

In a mixing bowl, beat the whipping cream, sugar, and almond extract until stiff peaks form. Fold in the chopped almonds and the remaining chocolate chips. Spread half the cream mixture around the cake-lined bowl, leaving a well in the center.

Mix the melted chocolate into the remaining whipped cream, then use that to fill the center of the dessert. Top with the remaining cake pieces.

Cover with plastic wrap and refrigerate overnight or up to 2 days ahead.

When ready to serve, remove plastic wrap and turn the cake out onto a platter; slice into wedges to serve.

Makes 10 servings