Dessert: Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce
When preparing this, be sure to spread each component of the filling to the edge of the pan so that the layering shows when the cake is unmolded. To soften ice cream easily, microwave one pint at a time in 15-second spurts, using the defrost setting.
Ingredients
2/3 cup whipping cream
2 tablespoons unsalted butter
10 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract
Instructions
Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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