Chocolate Sformato with Amaretto Whip Cream

Recipe courtesy of Giada De Laurentiis

Show: Everyday ItalianEpisode: Viewer's Choice

Rated: 4 stars out of 5Rate itRead users' reviews (32)

RECIPE
COMMENTS & REVIEWS(32)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 35 min
Inactive Prep: 30 min
Cook: 1 hr 0 min
Total:: 2 hr 5 min

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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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Comments & Reviews

recipe Chocolate Sformato with Amaretto Whip Cream
jeri studio city, CA 11-25-2009
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the best, like everyone remembered gradma's
Rated: 5 stars out of 5

so easy, perfect to make to impress Giada is amazing
recipe Chocolate Sformato with Amaretto Whip Cream
Pam Odessa, FL 09-18-2009
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Add coffee?
Rated: 4 stars out of 5

I watched the Barefoot Contessa show after this one yesterday and Ina was making a chocolate sauce for the orange cakes. She... said to add a 1/2 teaspoon of instant coffee to the chocolate because it took away the bitterness of the chocolate. Maybe that would help this recipe for those who found it too bitter. Giada did say that the outside was firm and the inside was creamy like a pudding. Also, the picture looks as if it was done in a spring form pan. The network itself said in an article that their professional pictures of the food are not what to expect when making these recipes at home. Read more
recipe Chocolate Sformato with Amaretto Whip Cream
Charyl Stanwood, WA 09-17-2009
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What More Can I Say!!!!
Rated: 4 stars out of 5

For those of you struggling with this recipe...when all else fails read the DIRECTIONS!!!!! That is what they are there... for...if you strain it like the recipe tells you to and cool it for 30 minutes you will not have the grainy and mushy consistancy. And for best results make it the day before as with any dessert made with chocolate...the longer it sits the better it tastes...just as you would with cream brulee`. If all else fails try try again... ENJOY!!!Read more
recipe Chocolate Sformato with Amaretto Whip Cream
Connie Harrisburg, NC 04-15-2009
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It Ain't All That!!!
Rated: 1 stars out of 5

This is a real big disappointment. Ina Garten's "BROWNIE PUDDING" is far superb in taste and texture and it's much much much... easier to make. It says what it means and means what it says. BROWNIE PUDDING!!!!!!!Read more
recipe Chocolate Sformato with Amaretto Whip Cream
Puja providence, RI 04-15-2009
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Egg replacement
Rated: 5 stars out of 5

This recipe looks really good. Can someone tell me how to replace the eggs in this recipe???
recipe Chocolate Sformato with Amaretto Whip Cream
Brit sallisaw, OK 04-09-2009
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Better the next day
Rated: 4 stars out of 5

Made this Last night and thought it was pretty good. it didnt stand up very well and with it being warm the flavor was more... bland than it was this morning cold it also stood better. in comparison this morning it was fabulos kept me wanting more, and last night just a little bit of it was enough for me. (I also used semi sweet chocolate) Deff better chilledRead more