Chocolateamarettoicecreamcake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

Steps:

• NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
• Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
• Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
• Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
• Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
• Scoop 4 heaping scoops of ice cream into the center of the cake shell.
• Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
• Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!

Steps:

• Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
• Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• Divide batter among prepared pans. (the layers will be thin).
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
• Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
• Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
• Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
• Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• Press nuts around the sides of the cake. Chill at leat 2 hours.
• (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

Steps:

• Preheat oven to 325 degrees.
• In large mixing bowl combine cake mix, pudding mix and almond paste.
• Add eggs, oil, Amaretto and water, mixing well according to package times.
• Pour into a greased and floured 12 cup Bundt pan.
• Bake for 55-60 minutes or until toothpick inserted in middle comes out clean.
• Glaze:.
• In heavy saucepan mix glaze ingredients.
• Bring to a boil over medium heat and cook for approximately 2-3 minutes.
• Pour hot glaze over warm cake.

Steps:

• Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds.

Steps:

• Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Steps:

• In a saucepan combine 2 cups of milk, cocoa and corn syrup.
• Bring to boil over medium heat, stirring constantly.
• Cool.
• Beat eggs until foamy and gradually beat is sugar.
• Add cocoa mixture.
• Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
• Chill serval hours or overnight.
• Freeze according to manufacturer's directions.

Steps:

• For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.;
• In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.;

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

Steps:

• melt chocolate, set aside and let cool.
• preheat oven to 300°F.
• mix crust ingredients and press into a 7-8 inch springform pan.
• beat cream cheese until smooth, add sugar gradually, beat in eggs one at a time.
• add cooled chocolate and remaining ingredients.
• pour filling on to crust.
• bake at 300F for 60 min, turn oven off and let sit in oven for another 60 minute.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
• In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
• Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
• To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
• Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Steps:

• Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
• Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
• Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

Steps:

• TO MAKE CRUST:.
• Mix all ingredients and press on bottom of 9-inch springform pan. Bake 10 minutes at 325 degrees F.
• TO MAKE CHEESECAKE:.
• After pre-baking the crust, decrease oven temperature to 275 - 300 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
• Gather all ingredients to quickly make the filling after melting the chocolate.
• Melt chocolate with cream in a small sauce pan on low heat, stirring frequently. Set aside while you make the filling.
• Beat cream cheese until fluffy on low speed. Beat eggs in, one at a time (do not overbeat). Incorporate vanilla, orange juice and zest, liquor, and melted chocolate. Finally, beat in the flour on the lowest speed of your mixer.
• Pour into prepared pan and drag a butter knife in repeated "S" shapes into the batter to lift air bubbles to the surface. Sprinkle the chocolate chip on top.
• Bake for about 1 - 1.5 hours (varies with oven temperatures), watching very closely without opening the oven door. Turn off oven when the sides look firm and the center is still wobbly. Run a knife under hot water and carefully drag around the cheesecape to loosen the sides from the pan. Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator. Flavors peak after about 24-36 hours of refrigeration.
• After the cheesecake is cool, whip the cream, adding powdered sugar as necessary to sweeten. Using a pastry bag fitted with a large star tip, pipe the whipped cream in "stars" around the edges of the cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Steps:

• In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat., Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm., In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds.

Steps:

• For crust: Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.
• For Cheesecake: In mixing bowl, combine cream cheese, 2/3 cup sugar, sour cream, and cornstarch. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Remove 3/4 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside. Stir amaretto and almond extract into the remaining mixture.
• Pour half the amaretto mixture over the crust. Spoon half of the cocoa mixture over the amaretto mixture. Pour remaining amaretto mixture over the cocoa mixture. Top with remaining cocoa mixture. Using a knife and without disturbing the crust, swirl the blade through the batter to create the marble effect.
• Bake at 425 F for 10 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
• For Topping: In small bowl beat whipping cream and amaretto with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with chocolate covered almonds.
• Chill till serving time.

Steps:

• Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.