Food Network: Chocolate Sformato with Amaretto Whip Cream

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Chocolate Sformato with Amaretto Whip Cream
Recipe courtesy of Giada De Laurentiis

Ingredients
2 cups whole milk, divided
1 cup sugar
1 teaspoon vanilla
1 packet gelatin
4 eggs, lightly beaten
1 (12-ounce) bag bittersweet chocolate chips
1/4 cup toasted sliced almonds
1 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon almond liqueur (recommended: Amaretto)

Directions
Preheat the oven to 350 degrees F.

In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring
to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle
the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes.
Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve
the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not
dissolving easily.) When the gelatin is dissolved combine the eggs with the warm
milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a
fine mesh strainer into a large measuring cup or small pitcher.

Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted
gradually combine the milk and egg mixture with the melted chocolate, stirring

between each addition to create a smooth chocolate mixture.

Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the
almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water
to the outer pan until the water comes halfway up the sides of the baking dish.
Bake until the sides are firm and the center is jiggles slightly, about 1 hour.
Remove from the oven and let cool for at least 30 minutes.

Just before serving, whip the cream to soft peaks in a medium bowl using a whisk
or electric hand mixer. Add the sugar and almond liqueur and whip to combine.
Spoon the sformato into individual serving bowls and dollop the top with the
almond liqueur whip cream.