-
1
1.
-
2
Position a rack in the center of the oven and preheat the oven to 375 F.
-
3
2.
-
4
To make the cake, combine the powdered sugar and cake flour.
-
5
3.
-
6
In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt till well mixed and soft peaks form.
-
7
Beat in the sugar, a little at a time , and beat till stiff but not dry.
-
8
With a rubber spatula, mix in the dry ingredients till the flour is just incorporated.
-
9
Pour the mix into an ungreased 10-inch tube pan, shaking the pan lightly.
-
10
4.
-
11
Bake for 30 to 35 min, or possibly till the top springs back when touched and is golden.
-
12
Invert the pan onto a bottle or possibly funnel and cold completely.
-
13
5.
-
14
To assemble, using a serrated knife, cut the cake into three layers.
-
15
Sprinkle each layer with some of the amaretto.
-
16
Place one layer on a serving plate.
-
17
Spread the pistachio ice cream on the bottom layer and top with the second layer.
-
18
Spread the chocolate ice cream on the second layer and top with the third layer.
-
19
Freeze the cake for 20 to 30 min, or possibly till set.
-
20
6.
-
21
Meanwhile, to make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto till it forms soft peaks.
-
22
Spread on the top and sides of the cake.
-
23
Return to the freezer.
-
24
7.
-
25
Meanwhile, in a small saucepan, over low heat, heat the chocolate chips, stirring till smooth.. Line a baking sheet with aluminum foil.
-
26
Pour the melted chocolate onto the prepared pan, spreading it 1/4 inch thick.
-
27
Let chocolate set for 15 min.
-
28
Using an oiled heart shaped cookie cutter, cut out hearts.
-
29
Place them on top of the cake.
-
30
Keep cake in the freezer till ready to serve.
-
31
My notes: This was absolutely wonderful, however next time I am going to start with a boxed angel food cake mix.
-
32
Also I had to let the chocolate set more than 15 min before I could cut it, I guess my house was too hot.
-
33
and now which 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.
-
34
The source for this recipe is: 1001* Chocolate Treats by Gregg R. Gillespie
