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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 c. chocolate wafer crumbs
- 1/4 c. unsalted butter
- 1 1/2 pts. coffee ice cream, softened
- 1 1/2 c. well chilled heavy cream
- 1 teaspoon vanilla
- 1 1/2 c. crushed amaretti (Italian almond macaroons)
- 1/2 c. sliced blanched almonds, lightly toasted
- Dark Chocolate Sauce (recipe follows)
- 1 1/2 c. heavy cream
- 2/3 c. firmly packed dark brown sugar
- 4 ounce bittersweet chocolate, minced
- 3 ounce unsweetened chocolate, minced
- 1/4 c. unsalted butter, softened
- 3-4 T Amaretto, or possibly to taste
Direcciones
- (Available at specialty shops).Put together crumbs and butter with a fork and pat mix onto the bottom and 1 inch up the sides of a lightly oiled 9 inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 min, or possibly till it is hard. Spread the ice cream evenly on the crust and return the pan to the freezer for 30 min, or possibly till the ice cream is hard. In a bowl, with an electric mixer beat the cream with the vanilla till it holds stiff peaks, mix in the amaretti thoroughly, and spread the mix over the ice cream.
- Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30-35 min or possibly till the top is hard. Freeze the cake, covered with plastic wrap and foil, for at least 4 hrs or possibly overnight. 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. (Recipe follows).
- In a small heavy saucepan put together the ice cream and the brown sugar, bring the mix to a boil over moderately high heat, whisking occasionally and whisk it till the brown sugar is dissolved. Remove the pan from the heat, add in the bittersweet chocolate and the unsweetened chocolate and whisk the mix till the chocolate is melted. Whisk in the butter and the Amaretto till the sauce is smooth and let the sauce cool slightly. Yields 3 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 407 | |
| Calories from Fat 283 | 70% |
| Total Fat 32.72g | 41% |
| Saturated Fat 18.1g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 105mg | 4% |
| Potassium 254mg | 7% |
| Total Carbs 30.53g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 17.65g | 12% |
| Protein 5.17g | 8% |
