Zuccutto Torrone

This quick and easy-to-prepare dessert is of Mediterranean origin and is like a chocolate and nut soft nougat. Zuccutto

Torrone (zoo-koo-toh taw-roh-ney) remains good and rich to eat until the last crumb has gone! Serve with cream.

6-8

½ teaspoon butter, melted

6 oz. cocoa powder

6 oz. butter

6 oz. ground almonds

6 oz. sugar

2 tablespoons water

2 eggs, well beaten

6 oz. plain biscuits , broken into almond-sized pieces

Grease a 1-pound loaf tin with the melted butter and set aside.

Place the cocoa and butter in a large mixing bowl and, using a kitchen fork, blend the mixture together until it forms a thick paste. Stir in the ground almonds. Place the sugar in a small saucepan, add the water and place the saucepan over moderate heat. Stir constantly until the sugar has dissolved. Remove the pan from the heat and pour the dissolved sugar over the ingredients in the mixing bowl, stirring until they are well blended. Stir in the eggs, then the broken biscuits . Stir gently until the cocoa mix- Zuckerman Duck with Olives is a really succulent and tasty way to serve duck for a special family meal.

Transfer the mixture to the prepared loaf tin and, using the back of a wooden spoon, press the ingredients down into the tin, smoothing over the top. Cover the tin with aluminium foil and place the tin in the refrigerator for 24 hours.

Remove the tin from the refrigerator and quickly dip the bottom into boiling water. Place a chilled serving dish over the tin and invert the two, giving a sharp shake. The torrone should slide out easily.

Serve immediately.

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