Best 3 Coffee Almond Ice Cream Cake With Dark Chocolate Sauce Recipes
Indulge your taste buds in the symphony of flavors that is "Coffee Almond Ice Cream Cake with Dark Chocolate Sauce". This tantalizing dessert combines the rich aroma of coffee with the nutty essence of almond, embraced by velvety layers of smooth ice cream, all harmonized by a luscious dark chocolate sauce. Each bite transports you to a realm of culinary delight, leaving you craving more. Whether you're celebrating a special occasion or simply seeking a moment of indulgence, this recipe will guide you through the steps to create this masterpiece, turning your kitchen into a haven of delectable aromas.
Check out the recipes below so you can choose the best recipe for yourself!
COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE
Categories Cake Milk/Cream Chocolate Dessert Kid-Friendly Almond Amaretto Gourmet Small Plates
Number Of Ingredients 14
Steps:
- To make the cake:
- 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 evenly on the crust and return the pan to the freeze 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. 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.
- To make 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 boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking 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 warm.
ALMOND ESPRESSO CHOCOLATE CAKE
This deliciously decadent dessert can be served alone or topped with vanilla ice cream. A little goes a long way-and no one guesses this cake is gluten-free. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, in a food processor, combine almonds and 2 tablespoons sugar; cover and process until ground. Set aside., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla and reserved almond mixture. , Beat reserved egg whites on high until stiff peaks form. Fold egg whites into the batter., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 42-48 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool completely. Garnish with confectioners' sugar, chocolate curls and coffee beans if desired.
Nutrition Facts : Calories 408 calories, Fat 28g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 98mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 4g fiber), Protein 11g protein.
FROSTY COFFEE ALMOND PIE
Looking for a frozen dessert? Then check out this delicious coffee almond pie recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate, 9x1 1/4 inches. Freeze about 15 minutes or until firm.
- Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm.
- Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store covered in freezer.
Nutrition Facts : Calories 470, Carbohydrate 60 g, Cholesterol 35 mg, Fiber 4 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 360 mg
Tips:
- For the best results, use high-quality coffee and almond extract.
- Brew the coffee ahead of time and let it cool completely before using.
- If you don't have an ice cream maker, you can freeze the ice cream mixture in a covered container for several hours, stirring every 30 minutes or so, until it is firm.
- To make the chocolate sauce, use a high-quality dark chocolate and heavy cream.
- Serve the cake immediately or store it in the freezer for up to 2 weeks.
Conclusion:
This coffee almond ice cream cake with dark chocolate sauce is the perfect dessert for any occasion. It is rich, decadent, and full of flavor. The combination of coffee, almonds, and chocolate is sure to please everyone. So next time you are looking for a special dessert, give this cake a try. You won't be disappointed!
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