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 (35)

RECIPE
COMMENTS & REVIEWS(35)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Taste of Italy

Picture of Chocolate Sformato with Amaretto Whip Cream Recipe

Photo: Chocolate Sformato with Amaretto Whip Cream

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-6 of 6

View all 6 Italian Dessert Collections

Comments & Reviews

recipe Chocolate Sformato with Amaretto Whip Cream
Julie Gays, IL 02-09-2010
Flag

Chocolate heaven!!
Rated: 5 stars out of 5

This is the best chocolate dessert I have ever made. It blows away everything else I have tried. I cannot get enough of it.... I have viewed some of the other comments saying it was bitter or soupy. Mine was delicious and didn't taste bitter at all. I hope everyone will give it a try!Read more
recipe Chocolate Sformato with Amaretto Whip Cream
Laurie Marina del Rey, CA 02-04-2010
Flag

The photo is not what she made
Rated: 4 stars out of 5

This is not a cake! I watched Giada make it and the photo is WRONG! This is a type of pot de creme or pudding. It is... delicious but you must strain the egg mixture and temper the eggs and CHILL before eating. Food Network - fix the photo!Read more
recipe Chocolate Sformato with Amaretto Whip Cream
diane WestHaven, CT 02-02-2010
Flag

It was fantastic! So decadent!
Rated: 5 stars out of 5

This recipe is a keeper! I didn't have any problems while making it. I had to make a substitution (2% milk rather than... whole) because that is what I had in the house. It worked fine. The only suggestionable change to the recipe would be to use a medium sauce pan and not a small one (you need the room). I read some of the comments regarding possible problems. I think I understand where they came about and I have some suggestions. When adding the eggs to the milk mixture they have to be tempered. Be sure to add them very slowly at the beginning and you can't add them to just off the stove boiling milk. I beat the eggs well (not lightly as suggested) and whisk as you go - whisk, whisk, whisk. Don't use a spoon - you won't be able to incorporate it quickly enough. Don't stop whisking! You must strain the liquid - I'm not sure if what was left in the strainer was egg albumin or gelatin, but whatever it was did not belong in the finished product. I made sure the chocolate was melted to a very liquid consistency. Again, whisk the chocolate in a little at a time. It probably took me 5 times - add a bit whisk until it's completely liquid, and then add a bit more...etc. I used my corning ware dish and it worked fine. It is quite liquid when you pour it in the baking dish. I thought for sure I did something wrong. But it worked. It fluffed up. The sides were more firm than the middle, but the middle was not 'jiggly'. Bottom line: Whisk, whisk, whisk, strain, whisk, whisk, whisk, and slow and steady wins this race. I When it's warm - the consistency is a little heavier than mousse . If you put it in the fridge, it 'falls' and becomes more dense - still great, but very rich I don't see why you couldn't use semi-sweet chocolate. I happen to love bittersweet so its perfect for me. I would also love to try almond extract instead of vanilla. Read more
recipe Chocolate Sformato with Amaretto Whip Cream
jeri studio city, CA 11-25-2009
Flag

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
Flag

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
Flag

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