A fabulous finale!
Mocha Madness
Recipe By Rivky Kleiman
- Cook & Prep: 12 h
- Serving: 12
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Contains:
Ingredients (17)
Cookie Tart
Ice Cream
Caramel Sauce
Start Cooking
Prepare Cookie Tart
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Prepare the cookie tart: Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Beat margarine with sugars until combined.
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Scrape the sides occasionally.
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Add eggs one at a time, and then add remaining ingredients.
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Grease a nine inch spring form pan.
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Pour batter into pan and smooth the top, and bake for 20 minutes.
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Cool.
Prepare Ice Cream
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In a large mixing bowl, beat the whipping cream on high until soft peaks begin to form.
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Add confectioners’ sugar, vanilla sugar, eggs, coffee mixture, and grated chocolate.
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Mix until well combined.
Prepare Sauce
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Place sugar, water, and amaretto in a medium saucepan and cook over low heat until sugar dissolves.
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Raise heat to medium-high until mixture begins to bubble and turn a light amber color (8–10 minutes).
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Add in whipping cream carefully, as the mixture will bubble furiously.
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Mix occasionally for six to eight minutes.
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Turn off heat, and the mixture will thicken as it cools.
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If necessary, add additional amaretto (1 tablespoon at a time) to achieve desired consistency.
Note:
The sauce can be prepared in advance, but you will need to soften the caramel over a low heat and cool before serving.
Assemble Dessert
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Pour ice cream over soft vanilla cookie tart.
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Smooth, cover, and freeze.
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Top with chocolate curls, or for an exceptionally sweet ending you can add amaretto-laced caramel sauce.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
