WHITE CHOCOLATE AMARETTO CAKE
This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
Provided by C. Goff
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 3h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
- In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
- Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
- To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
- Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 87.6 g, Cholesterol 83.5 mg, Fat 31 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 456.9 mg, Sugar 69.2 g
AMARETTO ICE CREAM
Delicious, creamy amaretto ice ream that uses no eggs. Very quick and easy! It can be used in floats or milkshakes!
Provided by ly1310
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h30m
Yield 12
Number Of Ingredients 5
Steps:
- Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
- Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 17.6 g, Cholesterol 61.8 mg, Fat 17 g, Protein 1.4 g, SaturatedFat 10.6 g, Sodium 23.8 mg, Sugar 15.5 g
CHOCOLATE AMARETTO CAKE
Whomever you serve this to will think you SLAVED but this is so easy and delicious!! This is an incredibly moist, intensely chocolate cake, perfect for chocoholics. Does not taste like a 'box' cake at all! The original recipe is from Bon Apetit magazine but I had read the reviews on epicuirious and made some of the suggested adjustments. Turns out perfect with very little effort!
Provided by CHRISSYG
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
- Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
- Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
- Divide batter among prepared pans. (the layers will be thin).
- Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
- Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
- Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
- Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
- Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
- Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
- Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
- Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
- Press nuts around the sides of the cake. Chill at leat 2 hours.
- (Can be made 2 days ahead. Cover with cake dome; keep chilled.).
Nutrition Facts : Calories 689.2, Fat 43.2, SaturatedFat 15.2, Cholesterol 66.8, Sodium 387.5, Carbohydrate 77.7, Fiber 5.2, Sugar 54.9, Protein 9.2
CHOCOLATE AMARETTO ICE CREAM CAKE
I saw a version of this cake made by Rachel Ray on her 30 minute meals show and decided to try playing around with it at home. I loved how easy this was to put together and it doesn't look bad either! It sure does taste wonderful! I bet you could do all sorts of liqueur and ice cream combos in this or even add just syrups and fruits in it or nuts. Very versatile! Cook time includes freeze time!
Provided by CulinaryExplorer
Categories Frozen Desserts
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
- Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
- Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
- Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
- Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
- Scoop 4 heaping scoops of ice cream into the center of the cake shell.
- Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
- Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!
CHOCOLATE AMARETTI CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
- Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
- Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
- Transfer the cake to a platter. Sift the cocoa powder over and serve.
CHOCOLATE AMARETTO ICE CREAM
Make and share this Chocolate Amaretto Ice Cream recipe from Food.com.
Provided by Charlotte J
Categories Frozen Desserts
Time 25m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- In a saucepan combine 2 cups of milk, cocoa and corn syrup.
- Bring to boil over medium heat, stirring constantly.
- Cool.
- Beat eggs until foamy and gradually beat is sugar.
- Add cocoa mixture.
- Stir in remaining 2 cups of milk, whipping cream and liqueur blending well.
- Chill serval hours or overnight.
- Freeze according to manufacturer's directions.
CHOCOLATE-AMARETTO LAYER CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Almond Amaretto Chill Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
- Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
- Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)
CHOCOLATE AMARETTO CHEESECAKE
Make and share this Chocolate Amaretto Cheesecake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Cheesecake
Time 1h40m
Yield 12-18 serving(s)
Number Of Ingredients 15
Steps:
- For crust: Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.
- For Cheesecake: In mixing bowl, combine cream cheese, 2/3 cup sugar, sour cream, and cornstarch. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Remove 3/4 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside. Stir amaretto and almond extract into the remaining mixture.
- Pour half the amaretto mixture over the crust. Spoon half of the cocoa mixture over the amaretto mixture. Pour remaining amaretto mixture over the cocoa mixture. Top with remaining cocoa mixture. Using a knife and without disturbing the crust, swirl the blade through the batter to create the marble effect.
- Bake at 425 F for 10 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
- For Topping: In small bowl beat whipping cream and amaretto with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with chocolate covered almonds.
- Chill till serving time.
Nutrition Facts : Calories 379.1, Fat 31.9, SaturatedFat 18.3, Cholesterol 146.3, Sodium 237.3, Carbohydrate 18.9, Fiber 0.2, Sugar 16.4, Protein 5.6
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.
AMARETTO ICE CREAM
Ordinary ice cream just won't do for the holidays. So I make this cool and creamy amaretto ice cream featuring almonds and chocolate chips. Guests can't resist it!-Nancy Paul, Lakeview, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat., Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm., In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds.
Nutrition Facts : Calories 386 calories, Fat 27g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
AMARETTO OVER ICE CREAM
What better then liquid almonds poured over creamy ice cream--chocolate, peach, vanilla--whatever you chose it's wonderful!
Provided by Rita1652
Categories Frozen Desserts
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Scoop ice cream into a chilled dessert bowl.
- Pour Amaretto over ice cream, find a cozy chair and enjoy!
Nutrition Facts :
CHOCOLATE AMARETTO FUDGE
A creamy chocolate fudge complemented by the flavors of a good cherry-almond amaretto.
Provided by Anniecalkins
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 2h
Yield 100
Number Of Ingredients 13
Steps:
- Pour 3/4 cup amaretto liqueur and 1/2 cup condensed milk into a large saucepan over medium-low heat. Add 3 cups sugar and stir until dissolved. Add 1/4 cup butter, semisweet chocolate chips, dark chocolate chips, and 1/2 cup white chocolate chips; stir until mixture is smooth and all chocolate has melted, about 5 minutes. Reduce heat to low; stir occasionally to prevent the mixture from burning.
- Heat 3/4 cup sugar, 2 tablespoons condensed milk, and 2 tablespoons amaretto in a small saucepan over medium-low heat; cook and stir until sugar is dissolved, about 5 minutes. Add 1 1/2 cups white chocolate chips, 3 tablespoons butter, and red food coloring; stir until smooth and coloring is evenly distributed, about 3 minutes.
- Remove both saucepans from heat. Pour dark chocolate mixture into a square 10-inch aluminum foil pan. Let sit for 1 to 2 minutes. Drop spoonfuls of the white chocolate mixture on top and swirl into dark chocolate layer with a butter knife or toothpick. Shake pan lightly to settle fudge. Refrigerate until firm, about 1 hour and 30 minutes. Cut into 1-inch squares.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 14.2 g, Cholesterol 3.5 mg, Fat 3.5 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 12.5 mg, Sugar 12.8 g
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CHOCOLATE-AMARETTO LAYER CAKE RECIPE | BON APPéTIT
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4.1/5 (12)Servings 12
- Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
- Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
- Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. DO AHEAD Can be made 2 days ahead. Cover with cake dome; keep chilled.
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