Black Forest Zuccotto

Name: Black Forest Zuccotto
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Ingredients: Egg whites (about 8 large) 1.3 cups; Egg yolks (approximately 8 large) 5.3 oz; Sugar 1 cup; Type 00 flour ½ cup; Unsweetened cocoa powder 8 tbsp; Baking powder 2 tsp; Sunflower seed oil ½ cup; Water 0.67 cup; Sugar 5 tbsp; Kirsch liqueur 0.7 oz; Cherries pitted 2 ½ cups; Sugar 0.4 cup; Kirsch liqueur 1 oz; Fresh liquid cream 2 &frac18; cups; Mascarpone cheese 1 ¾ cup; Powdered sugar 0.67 cup; Cherries 3; Dark chocolate 7.1 oz

it fr de es br

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Serving: 8
Cost: Average
Note + 4 hours of cooling

PRESENTATION

Recipe by
Lucake

The black forest zuccotto is a super exciting mix of two classics: the Tuscan zuccotto and Germany’s famous Black Forest cake. Really, it’s like a dessert dream come true. You get this dome-shaped treat that’s not only visually stunning but also a blast to eat. It all kicks off with a rich chocolate sponge cake soaked in sweet, slightly tangy syrup. And guess what? It keeps everything so so moist. Inside, there's a creamy blend of mascarpone and whipped cream—just like you’d find in a traditional Italian dessert—with a twist of sweet cherries folded in. And the top? It's finished with whipped cream and loads of chocolate curls, so each bite has that perfect combo of creamy, tender filling and rich chocolate. For sure, this dessert is perfect for impressing at a dinner party or trying something new on a lazy Sunday.

In Tuscany, zuccotto is often enjoyed during special occasions—pretty much—and adding that Black Forest vibe makes it unique. The black forest zuccotto recipe combines an Italian approach with German flavors, creating a dessert that’s both elegant and playful. And listen, this black forest zuccotto cake is ideal for making ahead, saving you from any last-minute stress. Just let it chill in the fridge, and it emerges as a total showpiece. Between the golden sponge, layers of creamy mascarpone, and bursts of tender cherries, the flavors just mesh beautifully. Whether you’re a fan of chocolate cherry cake or eager to try a new Italian dessert, this one definitely stands out. The mix of black forest zuccotto ingredients like chocolate, cherries, and mascarpone packs a punch without being overly heavy—making it perfect for any season. I mean, it’s the kind of dish that makes people ask for seconds and leaves them wanting the recipe to try at home!

INGREDIENTS

Ingredients for the cookie dough: Egg whites 1.3 cups (300 g) - (about 8 large); Egg yolks 5.3 oz (150 g) - (approximately 8 large); Sugar 1 cup (200 g); Type 00 flour ½ cup (60 g); Unsweetened cocoa powder 8 tbsp (40 g); Baking powder 2 tsp (8 g); Sunflower seed oil ½ cup (100 g)

for the syrup: Water 0.67 cup (160 g); Sugar 5 tbsp (60 g); Kirsch liqueur 0.7 oz (20 g)

for the cherries: Cherries 2 ½ cups (350 g) - pitted; Sugar 0.4 cup (80 g); Kirsch liqueur 1 oz (30 g)

for the cream: Fresh liquid cream 2 ⅛ cups (500 g); Mascarpone cheese 1 ¾ cup (400 g); Powdered sugar 0.67 cup (80 g)

for decorating: Cherries 3; Dark chocolate 7.1 oz (200 g)

Preparation

How to prepare Black Forest Zuccotto

To prepare the Black Forest zuccotto, start with the cocoa cookie dough: in a stand mixer with a whisk attachment, whip the egg whites 1 with the sugar 2 until you obtain a creamy and glossy consistency. Beat the yolks with a fork and incorporate them into the mixture with a spatula 3.

Mix gently 4, then sift the all-purpose flour 5 and the baking powder 6 into the batter.

Also incorporate the sifted cocoa powder 7 and finally pour in the oil 8, always mixing with a spatula 9.

Pour the batter into a baking tray about 18x15 inches, greased with oil and with the base lined with baking paper 10, level it well with the spatula 11 and bake in a preheated static oven at 375°F for about 15-20 minutes on the middle rack. Remove from the oven 12.

Immediately invert the hot cake 13, then cover the entire surface with cling film and let it cool. Pit the cherries and cook them in a pan with the sugar 14 and the liqueur 15.

Let them cool completely 16 and prepare the syrup: bring the water to a boil with the sugar 17, let it cool slightly and add the liqueur 18.

Let the syrup cool completely 19. Once the cookie dough has cooled, using a wheel, cut out a 10-inch disc, a 6-inch disc, and from the remaining scraps, also cut out a disc about 8 inches which will be used as the base 20. Work on the filling: in the stand mixer with a whisk attachment, add the mascarpone and powdered sugar 21.

Add the fresh cream 22 and whip the cream until it's fluffy and homogeneous 23. Take 500 g of the mixture and add the cooked cherries 34; store the rest of the mixture in the fridge, as it will be used for decorating.

Line a zuccotto mold about 4 inches high and with a 8-inch base diameter with cling film. Place the largest cookie dough disc inside 25 and moisten it with the syrup 26. Pour half of the filling inside the mold 27.

Then lay the smallest cookie dough disc 28 and moisten it on both sides 29. Add the remaining filling, then close with the intermediate disc cut from the scraps 30.

Moisten slightly and close the surface with cling film 32. Refrigerate for at least 3 hours. After the resting time, unmold the zuccotto onto a serving plate 33.

Remove the cling film 34 and cover the entire surface with a thin layer of the remaining cream and mascarpone mixture 35. Using a potato peeler, create chocolate curls and adhere them to the surface of the zuccotto 36.

Finally, with a piping bag, create a border at the base 37 and decorative tufts on the surface 38, completing with three cherries placed in the center 39. Allow to cool in the refrigerator for at least an hour before serving your Black Forest zuccotto.