Stracciatella Tortoni Cake with Espresso Fudge Sauce

Name: Stracciatella Tortoni Cake with Espresso Fudge Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters sliced almonds with skin, toasted and cooled; 2 Tbsps Disaronno Amaretto or other almond-flavored liqueur; 99 grams fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped; 3 Tbsps light corn syrup; 1 teaspoons cream of tartar; 3 Tbsps packed dark brown sugar; 3 larges egg whites, at room temperature 30 minutes; 79 milliliters heavy cream; 2 Tbsps instant-espresso powder; 59 milliliters sugar; 3 Tbsps unsalted butter, melted and cooled; 2 Tbsps unsweetened cocoa powder; 1 teaspoons pure vanilla extract; 158 milliliters finely ground amaretti (Italian almond macaroons; about 17; use a food processor)

Stracciatella Tortoni Cake with Espresso Fudge Sauce might be just the dessert you are searching for. This recipe serves 6. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 346 calories, 5g of protein, and 20g of fat. If you have sugar, disaronno amaretto, heavy cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Loaf Pan

Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. Freeze until firm, about 30 minutes.

Ingredients you will need

Almond Meal

Butter

Equipment you will use

Frying Pan

Beat egg whites with sugar, cream of tartar, and 1/8 tsp salt in a large metal bowl set over a large saucepan of simmering water using a handheld mixer at medium-high speed until whites hold soft peaks and an instant-read thermometer registers 170°F, about 7 minutes.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Water

Salt

Equipment you will use

Kitchen Thermometer

Sauce Pan

Blender

Bowl

Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes.

Equipment you will use

Bowl

Frying Pan

Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks. Fold in half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula.

Ingredients you will need

Chocolate

Amaretto Liqueur

Cream

Crust

Equipment you will use

Offset Spatula

Bowl

Sprinkle with almonds. Freeze, uncovered, until firm, about 3 hours.

Ingredients you will need

Almonds

Bring cream, corn syrup, brown sugar, espresso powder, cocoa, 1/8 tsp salt, and half of chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes.

Ingredients you will need

Instant Espresso