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INGREDIENTS

1 1/2 c Chocolate wafer crumbs
1/2 Stick (1/4 cup) unsalted
1 1/2 c Well chilled heavy cream
2/3 c Firmly packed dark brown
4 oz Bittersweet chocolate,
3 tb Amaretto, or to taste , (up
1 1/2 Crushed amaretti (italian
1/2 Stick (1/4 cup) unsalted
1 1/2 pt Coffee ice cream
1 1/2 c Heavy cream
3 oz Unsweetened chocolate,
1/2 c Sliced blanched almonds,
DARK CHOCOLATE SAUCE
1 ts Vanilla

Servings

INSTRUCTIONS

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 Recipe by: Cooking Live Show #8894 Posted to MC-Recipe Digest V1 #629 by "Angele and Jon Freeman" on May 31, 1997

NOTES

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Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce

1 1/2 c Chocolate wafer crumbs 
1/2  Stick (1/4 cup) unsalted 
1 1/2 c Well chilled heavy cream 
2/3 c Firmly packed dark brown 
4 oz Bittersweet chocolate, 
3 tb Amaretto, or to taste , (up 
1 1/2  Crushed amaretti (italian 
1/2  Stick (1/4 cup) unsalted 
1 1/2 pt Coffee ice cream 
1 1/2 c Heavy cream 
3 oz Unsweetened chocolate, 
1/2 c Sliced blanched almonds, 
  DARK CHOCOLATE SAUCE 
1 ts Vanilla

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    Recipe by: Cooking Live Show #8894 Posted to MC-Recipe Digest V1 #629 by  "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

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Nutrition

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Serving Size: 1 Serving (737g)
Recipe Makes: 1 Servings

Calories: 3052
Calories from Fat: 1730 (57%)

Amt Per Serving		% DV

	Total Fat 192.3g	256 %
	Saturated Fat 103g	515 %
	Monounsaturated Fat 60.4g
	Polyunsanturated Fat 18.8g
Cholesterol 251.3mg		77 %
Sodium 2049.9mg		71 %
Potassium 1965.5mg		52 %
Total Carbohydrate 345.7g		102 %
	Dietary Fiber 32.2g	129 %
	Sugars, other 313.5g
Protein 41.6g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3052

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