Toast the nuts in a dry frying pan. Roughly break up half the chocolate and melt in the
microwave on High for 1 minute, or over a pan of simmering water. Chop the remaining chocolate and
Line a 1.25litre / 2 pint pudding basin with plastic film. Cut the cake into long vertical
slices 1cm / 1/2 in wide (you are cutting down the length of the cake, not across as you would
normally). Trim off the curved top from half of the slices, then cut these slices in half
lengthwise on a slight diagonal to give you wedge-shaped pieces. Trim each slice to the depth of
the inside of the basin, then arrange them, slightly overlapping, so they line the basin.
Cut a slice of cake to fit the bottom of the basin. Fill any gaps with small pieces of the cake.
Mix the Cognac or brandy and the orange juice. Spoon about two-thirds of this liquid over the cake
in the pudding basin, making sure it is evenly soaked.
Whip the cream until stiff. Fold in the nuts, icing sugar and chopped chocolate. Spoon half this
mixture into the cake-lined basin; spread evenly over the bottom and sides, leaving a cavity in the
Fold the melted chocolate into the remaining cream mixture. Spoon this into the cavity and smooth
the top. Cover the top with the remaining cake, cutting the slices to fit. Spoon over the remaining
orange juice mixture.
Cover with plastic film and chill overnight, or for up to 2 days.
To serve, remove the covering film and place a serving plate on top. Invert the basin on to the
plate; carefully remove the bowl and peel off the plastic film. Warm the jam, then press through a
sieve into a bowl. Brush the top and sides of the cake with jam glaze, then lightly dust with icing
sugar. Serve the Zuccotto cut into wedges.