Name: _Stracciatella Tortoni_ Cake with Espresso Fudge Sauce
Cook time: 1 hr
Total time: 4 1/2 hr (includes freezing)
Yield: Makes 6 servings
Ingredients: 2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor); 1/4 cup sliced almonds with skin, toasted, cooled, and finely ground (in processor); 3 tablespoons unsalted butter, melted and cooled; 3 large egg whites, at room temperature 30 minutes; 1/4 cup sugar; 1/2 tsp cream of tartar; 1 1/4 cups chilled heavy cream; 2 tablespoons Disaronno Amaretto or other almond-flavored liqueur; 3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler; 1/4 cup sliced almonds with skin, toasted and cooled; 1/3 cup heavy cream; 3 tablespoons light corn syrup; 3 tablespoons packed dark brown sugar; 2 tablespoons instant-espresso powder; 2 tablespoons unsweetened cocoa powder; 3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped; 1/2 teaspoon pure vanilla extract; a small offset spatula

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Stracciatella Tortoni Cake with Espresso Fudge SauceDitte Isager

You'll turn up your nose at plain old chocolate chip ice cream once you try this cool, stracciatella-flavored concoction—stracciatella being a vanilla-flavored cream with thin ribbons or chips of chocolate (which melt on the tongue) running through it. The stracciatella cream fills this semifreddo-like cake, which also shines with a toasted-almond cookie-crumb base, a toasted-almond topping, and a drizzle of espresso fudge sauce.

Cook's notes:

·Tortoni can be frozen up to 3 days (wrap in plastic wrap after 3 hours).
·Sauce can be made 1 week ahead and chilled, covered. Reheat before using.

Recipe notes

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