Ingredients
- 30 wafers
- 8 springform (pan)
- 2 1/2 deep (inches)
- 1 1/2 amaretti (crushed)
- 1 week in advance
- 1 stick
- 1 sauce in a saucepan combine the cream (heavy)
- 1 up the side of a oiled (lightly)
- 700 ml coffee ice cream
- 400 gr chocolate wafer crumbs
- 350 ml cream (heavy)
- 350 ml well cream (chilled heavy)
- 150 gr firmly packed dark brown sugar
- 130 gr bittersweet chocolate (chopped)
- 120 ml blanched almonds dark chocolate sauce (sliced toasted lightly)
- 95 gr unsweetened chocolate (chopped)
- 4 gr vanilla
- some super markets
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.
