Chocolate Sformato with Amaretto Whip Cream

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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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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 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.

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This is a delicious dessert. Thank you for posting the recipe.

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This dessert is wonderful! You MUST follow the directions exactly (and of course you have to temper the eggs! This is a smooth and rich chocolate ITALIAN dessert. The textures and tastes of Italian foods are very different than what most Americans think! If you want a true Italian dessert then DON'T expect it to come out like an American cake!

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OK flavor. Weird texture, slightly grainy. Don't understand why gelatin is needed in a baked recipe. Baking time only took about half what is said. Pudding was done at about 30 mins when baked at 350. A bit high for baking a custard. Not crazy about the Amaretto cream either.

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I made this for a family cookout today and it got great reviews from everyone. I don't understand why anyone had a problem with the recipe, Giada wrote the recipe correctly. Just follow the directions- add the eggs in slowly by whisking and strain the mixture. It doesn't need to be refrigerated either. Mine came out great! Thanks Giada, love your recipes!

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1 Definitely find the post from Diane in West Haven and follow her tips. The first time I made this, I followed the recipe, and it was a complete disaster. Then I used her comments and it turned out much better.

2 Whisking is the trick to this recipe. And don't forget to drain, I made that mistake, and I had all of this random gross looking stuff as the end result.

3 The taste of this dessert isn't bad, I thought it was rich and liked it because I have a sweet tooth, but for people who aren't fans of super sweet things, I would recommend making something else. And instead of making the whip cream, I served it with vanilla ice cream, which worked out well. However, I wasn't fond of the texture of the overall dessert.

4 My first one turned out with a grainy texture, basically like pouring sugar in chocolate pudding, so I would suggest using a fine sugar or just making sure the sugar is completely dissolved.

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Can i not use the gelatin in this recipe? or can i use a substitution. This recipe is too good to pass on!!

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Diane in Westhaven had it right on. For some reason Giada left out some steps (maybe she's assuming we know how to cook like tempering the eggs with the hot milk mixture.

When you add the melted chocolate it does indeed help to do it in states and you have to really whisk to be sure it's incorporated after each addition. Mine did look like hers in the picture, or it would have if done in a springform pan. I did it in a souffle dish and it turned out very well. The texture is kind of a cross between souffle and pudding. Light, chocolatey and very delicious. I made it with semi-sweet instead of bittersweet and would recommend that change.