Hazelnut Toffee Zuccotto Recipe

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

Hazelnut Toffee Zuccotto Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Directions

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.
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.
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.
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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet 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: 409 calories, 26g fat (14g saturated fat), 97mg cholesterol, 222mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 5g protein.

  • 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
  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Hazelnut Toffee Zuccotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHazelnut Toffee Zuccotto

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review