Coffee almond ice-cream cake with dark chocolate sauce

 
           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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