Stracciatella Tortoni Cake With Espresso Fudge Sauce

Ingredients

For crust

  • 2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor)
  • 1/4 sliced almonds with skin, toasted, cooled, and finely ground (in processor)
  • 3 tablespoons unsalted butter, melted and cooled

For tortoni filling

  • 3 large egg whites, at room temperature 30 minutes
  • 1/4 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1 1/4 cups chilled heavy cream
  • 2 tablespoons Disaronno Amaretto or other almond-flavored liqueur
  • 3 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler
  • 1/4 cup sliced almonds with skin, toasted and cooled

For sauce

  • 1/3 cup heavy cream
  • 3 tablespoons light corn syrup
  • 3 tablespoons packed dark brown suga
  • 2 tablespoons instant-espresso powder
  • 2 tablespoons unsweetened cocoa powder
  • 3 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
  • 1/2 teaspoon pure vanilla extract

Description

You’ll Turn Up Your Nose At Plain Old Chocolate Chip Ice Cream Once You Try This Cool, Stracciatella-flavored Concoction.

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