Coffee Almond Ice-Cream Cake With Dark Chocolate Sauce

* Exported from MasterCook *

Coffee Almond Ice-Cream Cake With Dark Chocolate Sauce

Recipe By : Cooking Live Show #8894
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup chocolate wafer crumbs (about 30 wafers)
1/2 stick (1/4 cup) unsalted butter -- melted
1 1/2 pint coffee ice cream
1 1/2 cup well chilled heavy cream
1 teaspoon vanilla
1 1/2 crushed amaretti (italian almond -- available
at
-- macaroons -- specialty
food shops and some super markets)
1/2 cup sliced blanched almonds -- toasted lightly
dark chocolate sauce:
1 1/2 cup heavy cream
2/3 cups firmly packed dark brown sugar
4 ounces bittersweet chocolate -- chopped
3 ounces unsweetened chocolate -- chopped
1/2 stick (1/4 cup) unsalted butter -- softened
3 tablespoons amaretto -- or to taste , (up
-- to 4)

In a bowl with a fork stir together the crumbs and the butter until
the mixture is combined well, pat the mixture onto the bottom and 1
inch up the side of a lightly oiled 8-inch springform pan, 2 1/2
inches deep, and freeze the crust for 30 minutes, or until it is firm.
Spread the ice cream, softened, evenly on the crust and return the pan
to the freezer for 30 minutes, or until the ice cream is firm. In a
bowl with an electric mixer beat the cream with the vanilla until it
holds stiff peaks, fold in the amaretti thoroughly, and spread the
mixture over the ice cream. Smooth the top of the cake, sprinkle it
with the almonds, and freeze the cake for 30 to 45 minutes, or until
the top is firm. Freeze the cake, covered with plastic wrap and foil,
for at least 4 hours or overnight.

For the sauce: In a small heavy saucepan combine the cream and the
brown sugar, bring the mixture to a boil over moderately high heat,
whisking occasionally, and whisk it until the brown sugar is
dissolved. Remove the pan from the heat, add the bittersweet chocolate
and the unsweetened chocolate, and whisk the mixture until the
chocolate is melted. Whisk in the butter and the Amaretto until the
sauce is smooth and let the sauce cool slightly. The chocolate sauce
may be made 1 week in advance and kept covered and chilled. Reheat the
chocolate sauce over very low heat, stirring occasionally, until it is
warmed.

Just before serving wrap a warm dampened kitchen towel around the side
of the pan, remove the side, and transfer the cake to a serving plate.
Cut the cake into wedges with a knife dipped in hot water and serve it
with the chocolate sauce.

Yield: 10 servings with 3 cups sauce




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