Baked Goods, Cakes
Sauce:
1 teaspoon instant coffee granules
1 cup whipping cream
1 1/3 cups chocolate chips
Cake:
1/2 lb.box vanilla wafers (about 68 wafers)
4 cups/1 Chocolate ice cream softened
4 cups/ 1 L coffee ice cream softened
4 cups / 1 L vanilla ice cream softened
Garnish:
1 cup sliced almonds (preferably with skin on)
4 ounces semisweet chocolate
Sprinkle almonds on top. Using vegetable peeler make chocolate curls and sprinkle over almonds. Cover and freeze until firm or up to 2 days.
Makes 18 to 20 servings.
Sauce:
In small saucepan over medium heat, combine coffee granules, whipping cream and chocolate chips. Stir until chocolate chips melt. Remove from heat; cool completely. (Or place ingredients in 2-cup glass measure and microwave at high 2 minutes or until chocolate chips melt, stirring twice.)
Cake:
In food processor, process wafers until crumbs form.
Line 10-inch spring form pan with plastic wrap (including sides). Pat third of crumbs on to bottom of pan. Evenly spread chocolate ice cream on top. Cover and freeze 1 hour or until firm.
Pat third of vanilla crumbs on top of chocolate ice cream. Spread third of chocolate sauce on top. Evenly spread vanilla crumbs. Evenly spread coffee ice cream on top. Cover and freeze 1 hour or until firm.
Spread remaining chocolate sauce on top.