Stracciatella Tortoni Cake With Espresso Fudge Sauce
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
52
Spice
39
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Sugar1 tsps
Cream Of Tartar1 cup
Heavy Cream2 tbsps
Amaretto (disaronno)3 tbsps
Light Corn Syrup3 tbsps
Dark Brown Sugar (packed)2 tbsps
Unsweetened Cocoa Powder1 tsp
Pure Vanilla ExtractDirections:
1
Make crust: 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
2
Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan
3
Freeze until firm, about 30 minutes
4
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
5
Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan
6
Freeze until firm, about 30 minutes
7
Make tortoni filling: 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
8
Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes
9
Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks
10
Fold in half of meringue gently but thoroughly
11
Fold in remaining meringue along with chocolate
12
Spoon over crust, smoothing top with offset spatula
13
Sprinkle with almonds
14
Freeze, uncovered, until firm, about 3 hours
15
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
16
Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes
17
Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks
18
Fold in half of meringue gently but thoroughly
19
Fold in remaining meringue along with chocolate
20
Spoon over crust, smoothing top with offset spatula
21
Sprinkle with almonds
22
Freeze, uncovered, until firm, about 3 hours
23
Make sauce: 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
24
Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes
25
Remove from heat
26
Stir in vanilla and remaining chocolate until smooth
27
Cool to warm
28
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
29
Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes
30
Remove from heat
31
Stir in vanilla and remaining chocolate until smooth
32
Cool to warm
33
To serve: Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper
34
Transfer to a platter
35
Peel paper from tortoni
36
Let stand 5 minutes to soften slightly
37
Cut into 6 triangular wedges
38
Thin sauce with additional cream if necessary and serve with tortoni
39
Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper
40
Transfer to a platter
41
Peel paper from tortoni
42
Let stand 5 minutes to soften slightly
43
Cut into 6 triangular wedges
44
Thin sauce with additional cream if necessary and serve with tortoni