Stracciatella Tortoni Cake with Espresso Fudge Sauce

Stracciatella Tortoni Cake with Espresso Fudge Sauce
Photo by Ditte Isager

Ingredients

  • 3 ½ ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)
  • 2 tablespoons instant-espresso powder
  • 2 tablespoons Disaronno Amaretto or other almond-flavored liqueur
  • ½ teaspoon cream of tartar
  • 1 ¼ cups heavy cream
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons unsalted butter
  • + 11 more ingredients
    • 1/3 cup heavy cream
    • 1 small offset spatula
    • 3 ½ ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)
    • ¼ cup sugar
    • 3 tablespoons dark brown sugar
    • ¼ cup sliced almonds with skin
    • 2/3 cup amaretti (Italian almond macaroons)
    • ¼ cup sliced almonds with skin
    • 3 large egg whites
    • 3 tablespoons light corn syrup
    • ½ teaspoon pure vanilla extract

Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leaving 4 inches of overhang on each end. Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. Freeze until firm, about 30 minutes. Beat egg whites with sugar...

View full recipe at Epicurious

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