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Recipe Name: Amore-the Italiano Love Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/4 Cup(s) Powdered sugar, sifted
1 Cup(s) Cake flour
15 Egg whites, 1 1/2 cups
1 1/2 Teaspoon(s) Cream Of Tartar
1 1/2 Teaspoon(s) Vanilla extract
1/4 Teaspoon(s) Almond extract
1/4 Teaspoon(s) Salt
1 Cup(s) Granulated Sugar
1/2 Cup(s) Amaretto
1 Pint(s) Pistachio ice cream
1 Pint(s) Chocolate ice cream
2 Cup(s) Heavy cream
1 Cup(s) 6 oz. semisweet chocolate
chips for garnish
Position a rack in the center of the oven and preheat the oven to 375
F. To make the cake, combine the powdered sugar and cake flour. 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.
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. 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. 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. 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 1/4 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" <> on Feb 22,

Nutrition (calculated from recipe ingredients)
Calories: 3743
Calories From Fat: 1470
Total Fat: 174.9g
Cholesterol: 327.4mg
Sodium: 1532.6mg
Potassium: 1886mg
Carbohydrates: 502.2g
Fiber: 18.9g
Sugar: 207.7g
Protein: 81.9g

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