Chocolate Sformato with Amaretto Whip Cream

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Picture of Chocolate Sformato with Amaretto Whip Cream Recipe Photo: Chocolate Sformato with Amaretto Whip Cream Recipe
Rated 4 stars out of 5
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Total Time:
2 hr 5 min
Prep
35 min
Inactive
30 min
Cook
1 hr 0 min
Yield:
4 to 6 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 44 reviews

  • on January 06, 2012

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    Soooooo good!!!!! I have made this with one of my besties several times and it NEVER dissapoints! We have even experimented and put some of the "left over" almonds in the sformato batter for more texture. DON'T FORGET to temper the eggs though, nobody wants chunks in this heavenly treat! It is even BETTER the next day! Enjoy and THANKS Giada!

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  • on July 17, 2011

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    This dessert was everything I was hoping it would be and more! Very rich and chocolatey, with a pleasing texture. As my husband described, "Like eating a really soft brownie with melted ice cream." Definitely worth the time and effort.
    As an aside, I didn't have amaretto on hand (thought I did so we used Kahlua and it was an amazing combination. Can't wait to try it with the amaretto next time!

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  • on July 15, 2011

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    On the show, she suggested adding two ladles of the milk mixture to the eggs first, then add that back to the milk - this will help avoid scrambling.

    people found this review Helpful.
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