Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.
Chocolate Zucotta Cake
CHOCOLATE ZUCOTTA CAKE
Magiano's Little Italy Recipe
1 Chocolate Cake
45 oz. of Chocolate Zucotto Filling (see recipe below)
5 oz. (3 1/4 cups) Chocolate Zucotto Frosting
Preparation: Line a 2 quart stainless steel bowl with plastic wrap. Cut round top off the cake to make a flat surface. Save cake scraps. Using a turn-table...cut cake into 4 equal layers. Press 1 layer into the bottom of a lined stainless steel bowl. Place 15 oz. of zucotta filling on cake...place another cake on top and repeat creating a total of 3 layers of filling and 4 cake layers. Note...put the smallest layer of cake in the bottom of bowl and finish with the largest. Using a palette knife, frost cake completely and evenly with chocolate frosting.
Chocolate Zuccotto Filling (2 quarts)
1 bittersweet chocolate piece.
3/4 cup Sambucca (Samballa)
1/2 quart of heavy cream
Preparation: Cover chocolate with plastic wrap. Melt and keep hot (a hot box is best). Put all of the cream in a large mixer with the Sambucca. With whip attachment, whip for 2 to 2 1/2 minutes on speed 3...no peaks. When cream is under whipped (cream just begins to stick to sides of bowl) and chocolate is hot to the touch...pour chocolate quickly into the mixer. On speed 3, whip until incorporated. Scrape bottom and sides. Add remaining cream and whip until incorporated on speed 2 for approximately 30 seconds. Then scrape sides and whip on speed 3 for 1 minute. Do not overwhip cream and chocolate.