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How To make Coffee Almond Ice Cream Cake with Dark Chocolate Sauce
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 COVER A CAKE WITH DARK CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! CAKES BY MK
In today's video I'll be showing you guys how to flawlessly cover a cake with dark chocolate ganache! What I love about this technique I share with you guys is that you don't need to use any special equipment like acrylic disks or cake cards to achieve those perfectly sharp edges and smooth sides. Enjoy :)
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Ganache quantity for covering an 8 inch 2 layer cake (increase the quantity for larger cakes):
Dark chocolate ganache (2:1 ratio):
- 1kg dark chocolate
- 500ml heavy cream
In the video I used this amount to cover a 6 inch 4 layer cake, and had extra ganache left over.
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Easy chocolate cakes for two!
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
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NO CONDENSED MILK CHOCOLATE ICE CREAM | EASY CHOCOLATE ICE CREAM RECIPE | N'Oven
#Chocolate_Icecream #Ice_Cream_Recipe
NO CONDENSED MILK CHOCOLATE ICE CREAM | EASY CHOCOLATE ICE CREAM RECIPE | N'Oven
INGREDIENTS & PROCESS:
1 CUP MILK
¼ CUP COCOA POWDER
½ CUP SUGAR
MIX WELL
POUR IN A SAUCE PAN
COOK UNTIL THICKEN
POUR IN A BOWL & COOLDOWN
½ CUP WHIPPING CREAM
BEAT UNTIL STIFF PEAKS
MIX THE CHOCOLATE MIXTURE
POUR IN A MOULD
SPREAD SOME CHOCOLATE CHIP
KEEP IN FREEZER FOR 6 HOURS OR OVER NIGHT
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Chocolate Syrup Recipe | Chocolate syrup with cocoa powder | Chocolate Sauce
#chocolatesyrup #chocolatesauce
This chocolate syrup is so easy to prepare. Chocolate syrup is simple and delectable dessert topping.
Chocolate syrup recipe is beyond easy to make and perfect for chocolate glazes, filling cakes and even making truffles. This chocolate syrup is made without cream and chocolate. Chocolate syrup is also called as a chocolate sauce.
How to make chocolate syrup ?
Ingredients:
– Cocoa powder
– Sugar
– Vanilla Essence
chocolate sauce/ frosting / syrup recipes for dessert and cakes
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Chocolate Sauce with Cocoa powder -
Chocolate Ganache -
Chocolate frosting -
3 ingredients chocolate cake -
How to make chocolate cake -
Song: Jarico - Landscape (Vlog No Copyright Music)
Music promoted by Vlog No Copyright Music.
Video Link:
Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know
RECIPE:
SHOP:
NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that!
Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world. It’s simple to make, but easy to mess up! But not to worry, because in this video I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!
RATIOS:
DARK CHOCOLATE GANACHE - 1:1 ratio of chocolate to cream.
MILK CHOCOLATE GANACHE - 1.5:1 ratio of chocolate to cream.
WHITE CHOCOLATE - 2.5:1 ratio of chocolate to cream.
PIPEABLE DARK CHOCOLATE GANACHE - 2:1 ratio of chocolate to cream
WHIPPED DARK CHOCOLATE GANACHE - 1:3 ratio of chocolate to cream
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!