Hazelnut Toffee Zuccotto Recipe
Hazelnut Toffee Zuccotto Recipe photo by Taste of Home

Hazelnut Toffee Zuccotto Recipe

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As a grandmother and great-grandmother, I've always enjoyed cooking and creating recipes. In our home, we love to make Italian food because it's our favorite type of cuisine. Zuccotto, which means "little pumpkin" in Italian, is a traditional Italian dessert.—Patricia Harmon, Baden, Pennsylvania
TOTAL TIME: Prep: 30 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 10 servings

Ingredients

  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/3 cup Kahlua (coffee liqueur)
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup confectioners' sugar
  • 1-1/2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 2/3 cup heavy whipping cream
  • 3 English toffee candy bars (1.4 ounces each), chopped
  • 1/2 cup chopped hazelnuts, toasted
  • Baking cocoa and additional confectioners' sugar

Nutritional Facts

1 slice equals 409 calories, 26 g fat (14 g saturated fat), 97 mg cholesterol, 222 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. Line a 1-1/2-qt. bowl with plastic wrap; set aside. Cut pound cake into 1/4-in. slices; set aside six slices for the top. Line bottom and sides of prepared bowl with remaining cake, trimming slices to fit snugly. Brush cake in bowl with some Kahlua.
  2. In a small bowl, beat cream cheese, confectioners' sugar, espresso powder and vanilla until blended. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped candy bars and hazelnuts. Spoon over cake.
  3. Brush one side of reserved cake slices with remaining Kahlua; place brushed sides down over the filling, trimming slices to fit. Refrigerate, covered, 5 hours or overnight.
  4. To serve, unmold onto a serving plate. Remove bowl and plastic wrap; dust cake with cocoa and additional confectioners' sugar. Cut into wedges. Yield: 10 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Hazelnut Toffee Zuccotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 slice equals 409 calories, 26 g fat (14 g saturated fat), 97 mg cholesterol, 222 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.

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