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How To make Coffee Almond Ice Cream Cake with Dark Chocolate Sauce

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1 1/2 cup chocolate wafer crumbs (about 30 wafers)
1/2 stick (1/4 cup) unsalted butter

melted
1 1/2 pint coffee ice cream
1 1/2 cup well chilled heavy cream
1 teaspoon vanilla
1 1/2 crushed amaretti (italian almond :

available
at

macaroons :

specialty food shops and some super markets) 1/2 cup sliced blanched almonds

toasted lightly
dark chocolate sauce: 1 1/2 cup heavy cream
2/3 cups firmly packed dark brown sugar
4 ounces bittersweet chocolate :

chopped
3 ounces unsweetened chocolate

chopped
1/2 stick (1/4 cup) unsalted butter :

softened
3 tablespoons amaretto

or to taste , (up
:

to 4)
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.

How To make Coffee Almond Ice Cream Cake with Dark Chocolate Sauce's Videos

How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!

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How to Make Hershey's Perfectly Chocolate Chocolate Cake

Hershey’s “perfectly chocolate” Chocolate Cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.

Find the recipe at:

Ingredients For the Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Frosting
1/2 cup butter (*see note)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Chocolate Ice cream with Brownie | चॉकलेट आइस क्रीम | 3 mins Microwave Brownie | Chef Ranveer Brar

CHOCOLATE ICE CREAM with MICROWAVE BROWNIE - Having your cake and eating it too is now sach mein possible!
Chocolate Ice cream recipe, vo bhi Eggless, plus Brownie recipe bonus!! :)
If you're craving for that gooey chocolate brownie ice cream, here's the step by step recipe with the magic ingredient - Nestle Milkmaid.

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CHOCOLATE ICE CREAM WITH BROWNIE

Preparation time 10 minutes
Baking time 3 minutes in microwave
Freezing time 2-4 hours or until it set
Serve 2-4

Ingredients
⅓ cup Butter, soften, मक्खन
⅓ cup Dark Chocolate, melted, डार्क चॉकलेट
⅔ cup Refined flour, मैदा
⅓ tsp Baking powder, बेकिंग पाउडर
¼ tsp Baking soda, बेकिंग सोडा
1 tbsp Candied orange, chopped, कैंडीड ऑरेंज
150 gms Nestlé MILKMAID नेस्ले मिल्कमेड
2 tbsp Water, पानी

For Ice Cream
¼ cup fresh Cream, मलाई
⅓ cup Dark Chocolate, melted, डार्क चॉकलेट
250 gms Whipped cream, विप्ड क्रीम
250 gms Nestlé MILKMAID नेस्ले मिल्कमेड
½ tbsp Cocoa powder, कोको पाउडर
Prepared Chocolate, चॉकलेट
Brownie, cut into small cube, ब्राउनी

For Garnish
Brownie, cut into small cube, ब्राउनी
Nestlé MILKMAID नेस्ले मिल्कमेड
Dark Chocolate, melted, डार्क चॉकलेट

Process
For Chocolate Brownie
In a bowl, add butter and soften it with the help of a spatula.
Add melted dark chocolate and mix well.
Add refined flour, baking powder, baking soda and make a smooth batter.
Add candied orange, nestle milkmaid, water and mix everything well.
Make sure the batter is not too liquidy.
Transfer the batter into the mold and microwave it for 3 minutes.
Once the brownie is cooldown, cut them into small cubes and keep it aside for further use.

For Ice Cream
In a sauce pot, warm fresh cream and add melted dark chocolate.
In another bowl, add whipped cream, nestle milkmaid, cocoa powder and mix well.
Now, add prepared chocolate and mix it.
Now, transfer the mixture into any airtight container,
Add brownie bits, pour the remaining ice cream and close it with a lid and freeze it for 2-4 hours or until set.
Once the ice cream is set, scope it with an ice cream scooper.
Garnish it with brownie bits, nestle milkmaid, melted dark chocolate.
Serve cold.

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Easy chocolate cakes for two!

Chocolate Whipped Cream Frosting | How To Make Whipped Cream Icing | How To Make Chocolate Frosting

#BakingCooking#ChocolateWhippedCreamFrosting#HowToMakeWhippedCreamIcing#HowToMakeChocolateFrosting#ChocolateWhippedCreamRecipe#WhippedCreamRecipe#CakeFrosting#WhippedCreamFrosting

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Ingredients :

Heavy Cream/Liquid Whipped Cream (1 Cup)
Sugar (2 tbsp)
Cocoa Powder (2 tbsp)
Chocolate Syrup (2 tbsp)
Vanilla Essence (1 tbsp)

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