Yield: 1 Servings
|1¼ cup||Powdered sugar; sifted|
|1 cup||Cake flour|
|15 larges||Egg whites; (1 1/2 cups)|
|1½ teaspoon||Cream of tartar|
|1½ teaspoon||Vanilla extract|
|¼ teaspoon||Almond extract|
|1 cup||Granulated sugar|
|1 pint||Pistachio ice cream; softened|
|1 pint||Chocolate ice cream; softened|
|2 cups||Heavy cream|
|1 cup||(6 oz.) semisweet chocolate chips for garnish|
FILLING AND TOPPING
1. Position a rack in the center of the oven and preheat the oven to 375 F.
2. To make the cake, combine the powdered sugar and cake flour.
3. In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form. Beat in the sugar, a little at a time , and beat until stiff but not dry. With a rubber spatula, fold in the dry ingredients until the flour is just incorporated. Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
4. Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown. Invert the pan onto a bottle or funnel and cool completely.
5. To assemble, using a serrated knife, cut the cake into three layers.
Sprinkle each layer with some of the amaretto. Place one layer on a serving plate. Spread the pistachio ice cream on the bottom layer and top with the second layer. Spread the chocolate ice cream on the second layer and top with the third layer. Freeze the cake for 20 to 30 minutes, or until set.
6. Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks. Spread on the top and sides of the cake. Return to the freezer.
7. Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.. Line a baking sheet with aluminum foil. Pour the melted chocolate onto the prepared pan, spreading it ¼ inch thick. Let chocolate set for 15 minutes. Using an oiled heart shaped cookie cutter, cut out hearts. Place them on top of the cake. Keep cake in the freezer until ready to serve.
My notes: This was absolutely wonderful, however next time I am going to start with a boxed angel food cake mix. Also I had to let the chocolate set more than 15 minutes before I could cut it, I guess my house was too warm.
And now that soda pop no longer comes in bottles and funnels are mostly plastice, I had a very hard time finding somewhere to invert the cake, finally I just used the full amaretto bottle. The source for this recipe is: 1001* Chocolate Treats by Gregg R. Gillespie Posted to recipelu-digest by "Sarah Navarro" <sarahn@...> on Feb 22, 1998