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1
Position a rack in the center of the oven and preheat the oven to 375 F degrees.
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2
To make the cake, combine the powdered sugar and cake flour.
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3
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.
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4
Beat in the sugar, a little at a time, and beat until stiff but not dry.
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5
With a rubber spatula, fold in the dry ingredients until the flour is just incorporated.
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6
Pour the mixture into an ungreased 10-inch tube pan, shaking the pan lightly.
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7
Bake for 30 to 35 minutes, or until the top springs back when touched and is golden brown.
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8
Invert the pan onto a bottle or funnel and cool completely.
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9
To assemble, using a serrated knife, cut the cake into three layers.
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10
Sprinkle each layer with some of the amaretto.
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11
Place one layer on a serving plate.
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12
Spread the pistachio ice cream on the bottom layer and top with the second layer.
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13
Spread the chocolate ice cream on the second layer and top with the third layer.
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14
Freeze the cake for 20 to 30 minutes, or until set.
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15
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.
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16
Spread on the top and sides of the cake.
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17
Return to the freezer.
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18
Meanwhile, in a small saucepan, over low heat, melt the chocolate chips, stirring until smooth.
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19
Line a baking sheet with aluminum foil.
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20
Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
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21
Let chocolate set for 15 minutes.
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22
Using an oiled heart shaped cookie cutter, cut out hearts.
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23
Place them on top of the cake.
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24
Keep cake in the freezer until ready to serve.
