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This recipe is a truly traditional English soup, sweet Emilian tradition but not easy to place, some of us gives his paternity and who in Bologna and Ferrara, and so on, say in a nutshell that is a sweet Emilia-Romagna and we are all happy, though a sweet almost identical with another name but you also Florence, Zuccotto!









Ingredients:



500 g sponge
8 egg yolks 50 g
dark chocolate
1 tablespoon cocoa
180 g sugar
100 g flour "00"
1 liter of the capable entire
grated rind of 1 lemon
alchermes

Preparation:

8 Whip the egg yolks and sugar in a saucepan and when they are well fitted Join us in the flour, so good emulsified smooth start to get un'impasto to dilute the milk, still stirring with a whisk, place the fire heated and always turning up to let off the boil, let the cream thickens a bit 'and turn off the heat.
Divide the mixture into two parts, leaving it naturally, if you like you can with a little spice 'of lemon zest, the other party together cocoa powder and chopped dark chocolate and let it dissolve in it until will be homogeneous.
Take the sponge and cut it into slices, with these initiatives to line the tin and pour the alchermes, cover with a layer of natural cream and then make another layer of sponge cake soaked, then a layer of cream chocolate and so on until to fill the mold.
Close the top of the pan with the cream and slices of dough, place in refrigerator to cool thoroughly and serve.
spoon can serve as a mold or on a pull out tray.