Material
1 (12 oz) pound cake (I used thawed Sara Lee).
1/4 cup absinthe
6 ounces bitters chocolate
2 cups whipped cream
1/2 teaspoon almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds (toasted).
Cocoa powder for dusting
illustrate
Coat a large bowl (1 1/2 quarts) with cooking spray. Cover the cooking spray with plastic wrap and let the plastic wrap hang over the edges. Slice the pound cake and cover the bowl. Keep some pieces on it. Brush the cake with absinthe.
Melt the chocolate on the double boiler. Let it cool.
Meanwhile, beat heavy cream with powdered sugar until thickened. (Giada made it in two steps, but I was lazy and whipped the cream in one go.) Pour half of the cream into the chocolate mixture.
Spread the chocolate mixture over the top of the pound cake.
Add almond flakes and almond extract to remaining whipped cream. Stir gently until combined.
Add the almond whipped cream on top of the chocolate mixture.
Top the zuccotto with remaining pound cake slices.
Freeze for 3 hours, or overnight. Uncover and place on cake pan.
Sprinkle with cocoa powder and slice.
