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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Very special dessert. Store bought angelfood cake works fine Ingredients:
8 ounces cream cheese, room temperature ( of course marscapone cheese instead of cream cheese ) |
2 cups chilled whipping cream |
2/3 cup powdered sugar |
6 tablespoons amaretto |
3 tablespoons unsweetened cocoa powder |
1 tablespoon instant espresso powder or coffee powder |
one 9 to 10-inch angel food cake ( store bought is fine ) |
3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely grated |
1 cup sliced almonds, toasted chocolate shavings (optional) |
Directions:
1. Using electric mixer, beat cream cheese in large bowl until smooth.
2. Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder.
3. Beat until fluffy and smooth.
4. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form.
5. Fold whipped cream into cheese mixture for frosting.
6. Cut cake horizontally into 3 equal layers.
7. Place bottom cake layer on platter.
8. Sprinkle with 4 teaspoons amaretto.
9. Spread with 1 cup frosting.
10. Sprinkle with half of grated chocolate.
11. Repeat layering with cake, amaretto, frosting and grated chocolate.
12. Top with third cake layer.
13. Sprinkle with 4 teaspoons amaretto.
14. Spread remaining frosting over cake.
15. Press almonds onto sides of cake.
16. Top with chocolate shavings, if desired.
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