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Ricotta and chocolate filled sponge cake (Zuccotto) from Florentine: The True Cuisine of Florence (page 55) by Emiko Davies

  • ricotta cheese
  • thick cream
  • caster sugar
  • dark chocolate
  • candied orange peel
  • Dutch-process cocoa powder
  • alchermes liqueur

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Notes about this recipe

  • Eat Your Books

    Chill at least 4 hours. Can substitute vin santo, kirsch, rum or Grand Marnier for alchermes liqueur.

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