Coffee Almond Ice Cream Cake With Dark Chocolate Sauce Recipes

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COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE



Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Almond     Amaretto     Gourmet     Small Plates

Number Of Ingredients 14

1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/2 stick (1/4 cup) unsalted butter, melted
1 1/2 pints coffee ice cream, softened slightly
1 1/2 cups well-chilled heavy cream
1 teaspoon vanilla
1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty foods shops and some supermarkets)
1/2 cup sliced almonds, toasted
For the dark chocolate sauce:
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces fine-quality bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste

Steps:

  • To make the cake:
  • 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 evenly on the crust and return the pan to the freeze 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. 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.
  • To make 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 boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking 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 warm.

ALMOND ESPRESSO CHOCOLATE CAKE



Almond Espresso Chocolate Cake image

This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way-and no one guesses this cake is gluten-free. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

6 eggs, separated
2-1/2 cups blanched almonds, toasted
2 tablespoons plus 1-1/4 cups sugar, divided
1/2 cup butter, softened
3 ounces semisweet chocolate, grated
1/4 cup cold brewed espresso
2 tablespoons baking cocoa
2 tablespoons orange juice
1 tablespoon instant espresso granules
1 teaspoon vanilla extract
Confectioners' sugar, chocolate curls and coffee beans, optional

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.

Nutrition Facts : Calories 408 calories, Fat 28g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 98mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 4g fiber), Protein 11g protein.

FROSTY COFFEE ALMOND PIE



Frosty Coffee Almond Pie image

Looking for a frozen dessert? Then check out this delicious coffee almond pie recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 8

Number Of Ingredients 5

18 creme-filled chocolate sandwich cookies, finely crushed
3 tablespoons butter or margarine, melted
1 quart coffee ice cream, slightly softened
1/2 cup sliced almonds, toasted
1 cup hot fudge sauce, warmed

Steps:

  • Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate, 9x1 1/4 inches. Freeze about 15 minutes or until firm.
  • Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm.
  • Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store covered in freezer.

Nutrition Facts : Calories 470, Carbohydrate 60 g, Cholesterol 35 mg, Fiber 4 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 360 mg

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