10ouncessemisweet or bittersweet chocolate, chopped
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Line a 1 ½-quart bowl with plastic wrap. Leaving some extra hanging over the edges.
In a small sauce pan stir together the water, sugar and liqueur and bring to a boil. Stir until sugar is dissolved. Remove the syrup from the heat.
Slice the pound cake into ½-inch slices. Cut two-thirds of those slices on the diagonal.
Pour the Chambord syrup into a shallow bowl.
Dip both sides of each diagonal slice into the raspberry syrup and lay into the bowl covering the bottom and sides of the bowl. Set the bowl aside. And set the remaining raspberry syrup aside.
Melt 6-ounces of the chocolate in a microwave-proof bowl on 50% power for 1 minute. Stir, and heat for another minute at 50% in the microwave. Continue in 30-second intervals until the chocolate is completely melted. Let sit out to cool slightly.
Beat 2 cups of the cream with the powdered sugar and almond extract until stiff, but not dry. Beating whipped cream is always easier if your bowl and cream are both very cold.
Fold ⅓ of the whipped cream into the melted chocolate, add the slivered almonds to this mixture.
Into the remaining ⅔ of the whipped cream fold ½ of the raspberries.
Into the bowl of cake slices evenly spread the raspberry whipped cream mixture, leaving an indentation in the middle. The raspberry whipped cream should be about ¾" thick.
Then put the chocolate/almond whipped cream mixture into the indentation.
Smooth the top.
Take the remaining pound cake slices, dip each side into the raspberry syrup and lay on top of the cream mixture, completely covering the cake. Brush any remaining syrup over the top.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Overnight is best.
A couple of hours before serving make the ganache.
Put the chocolate in a heat proof bowl.
Heat the cream to scalding (just until bubbles appear around the edge).
Pour the cream over the chocolate and let stand for 8 minutes.
Stir until smooth.
Let cool to room temperature, stirring occasionally.
Remove the Zuccotto from the refrigerator and invert onto a serving plate. Then remove the plastic wrap.
Smooth the ganache over the surface of the cake.
Garnish with remaining raspberries.
Gr8 Do Ahead Tip:
Make this up to 2 days ahead of time and keep refrigerated (without the ganache). The day of serving, proceed with removing from refrigerator and making the ganache. Then serve and enjoy!