Zuccotto Cake Recipe, a Classic Florentine Cake

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Zuccotto is an ancient recipe born here in Florence in the 1550 It was called 'elmo di Caterina' (Caterina's helmet) in honor of the Medici family who appreciated its fresh and flavored taste. The recipe in the last centuries it's been modernized but it's always a very sweet and tasty dessert made with pan di spagna and a ricotta cream.
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Zuccotto Cake
INGREDIENTS
750 gr ( 1.65 pound ) pan di spagna ( if you want the recipe HERE )
1000 gr ( 2.2 pound ) ricotta cheese
500 gr ( 1.1 pound ) heavy cream
125 gr ( 4.41 ounce ) icing sugar
200 gr ( 7.05 ounce ) chocolate or chocolate chip
40 gr ( 1.41 ounce ) unsweetened cocoa powder
80 gr ( 2.82 ounce ) sugar
50 gr ( 1.76 ounce ) rhum
150 gr ( 5,29 ounce ) water
For the Ganache
120 gr ( 4.23 ounce ) water
70 gr ( 2.47 ounce ) sugar
150 gr ( 5.29 ounce ) chocolate 70 %
INSTRUCTIONS
Take 750 gr pan di spagna and cut it in slices 1 cm width
put 150 gr water and 80 gr sugar in a saucepan, when it begin to boil add 50 gr rhum, let it boil for 1 minute to let the sugar melt completely
sieve 1000 gr ricotta cheese ( drain ricotta for a couple hours before sieving it )
whip 500 gr heavy cream with 35 gr icing sugar
add 90 gr icing sugar at the sieved ricotta a little at the time
stir together the whipped cream and the sieved ricotta
take half of this mixture
in this half add 40 gr unsweetened cocoa powder and mix well
Chop 200 gr chocolate finely, i've used chocolate chip this time
take the mixture without the unsweetened cocoa powder and add the chocolate, mix well
Now let compose the zuccotto. Take a bowl about 21 cm diameter and height 10 cm
and cover it with plastic wrap
At this point take the pan di spagna slices and cover the bowl, brush the slices with rum syrup.
Now put the cream with the cocoa powder and put in the bowl
Now put the other cream until the bowl is full.
Cover with the remaining Pan di spagna, brush with the rum syrup even this slices
Cover with plastic wrap and put in fridge for 3 hours
You can serve the zuccotto in this way or cover it with a chocolate ganache if you prefer
To prepare the chocolate ganache you will put in a saucepan 120 gr water and 70 gr sugar, let it to boil then add 150 gr chocolate 70 % at least. Mix well until melt.
Now let it cool until is between 33° C.and 37° C. before using it
turn the zuccotto on a plate and cover with the ganache until is still liquid.
Put in the fridge again for 1 hour
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