hazelnut toffee zuccotto

Name: Hazelnut Toffee Zuccotto
Prep time: 30 min
Cook time: 5 h
Yield: 10
Cuisine: American
Ingredients: 1 - loaf (10-3/4 ounces) frozen pound cake, thawed; 1/3 cup(s) kahlua (coffee liqueur); 1 package(s) (8 ounces) cream cheese, softened; 2/3 cup(s) powdered sugar; 1 1/2 teaspoon(s) instant espresso powde; 1 teaspoon(s) vanilla; 2/3 cup(s) heavy whipping cream; 3 - english toffee candy bars (1.4 ounces each), chopped; 1/2 cup(s) chopped hazelnuts, toasted; - baking cocoa and additional confectioners' sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 10 serving(s)

prep time 30 Min

cook time 5 Hr

method Refrigerate/Freeze

Ingredients For hazelnut toffee zuccotto

1

loaf (10-3/4 ounces) frozen pound cake, thawed
1/3 c

kahlua (coffee liqueur)
1 pkg

(8 ounces) cream cheese, softened
2/3 c

powdered sugar
1 1/2 tsp

instant espresso powde
1 tsp

vanilla
2/3 c

heavy whipping cream
3

english toffee candy bars (1.4 ounces each), chopped
1/2 c

chopped hazelnuts, toasted
baking cocoa and additional confectioners' sugar

How To Make hazelnut toffee zuccotto

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. 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.

2
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.
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