Zuccotto

Yesterday was the wedding of Jai's one and only niece. She is very dear to Jai and us and we very much wanted to be part of her big day. But unfortunately, we couldn't make it to the wedding. Jai and Aishwarya were so down and disappointed; so to cheer them up I made a special dinner yesterday and to top it off I had made this chocolaty delight.
Zuccotto is an Italian chilled dessert. It can be frozen, then thawed before serving. This dessert is traditionally made in a special pumpkin-shaped mold (Zuccotto means "little pumpkin" in Italian). This is an easy and  fun dessert to make and it is good. Especially if you like chocolate  this is a dessert for you.


Ingredients:
Brownie-1 qty/ Pound cake / sponge cake  
Vanilla Ice cream - 2 cups or enough to fill the cup
Kahlua-1/4 cup
Chocolate syrup/ Nutella-4tbs/ Cocoa powder
Method:
Make brownie in a jelly roll pan, or if you want you can use a store bought pound cake or sponge cake. Line a bowl with plastic wrap. Trace the bottom of the bowl and cut it out and use it to line the bottom of the bowl.( If using a pound cake /sponge cake cut  crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles and use the triangles and line the bowl with it). Now cut long strips of brownie and line the sides of the prepared bowl. Brush some of the Kahlua over the brownie or cake lining the bowl. Reserve the extra brownie. Fill the brownie lined bowl with ice cream. Brush the remaining brownie/cake slices on one side with kahlua and arrange them, kahlua side down, over the ice cream, covering the filling completely and trimming to fit if necessary. Cover  Zuccotto with plastic wrap and refrigerate at least 3 hours and up to 1 day.
Invert the cake onto a platter. Remove the bowl and the plastic wrap.Pour slightly microwaved chocolate syrup/ nutella over or  dust with cocoa powder and serve.