Name: Cake With Espresso Fudge Sauce
Cuisine: International
Ingredients: 2/3 cup finely ground; (Italian almond macaroons; about 17; use a food processor); 1/4 cup sliced almonds with skin, toasted, cooled, and finely ground (in processor); 3 tablespoons unsalted butter, melted and cooled; 3 large egg whites, at room temperature 30 minutes; 1/4 cup sugar; 1/2 tsp cream of tartar; 1 1/4 cups chilled heavy cream; 2 tablespoons Disaronno Amaretto or other almond-flavored liqueur; 3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler; 1/4 cup sliced almonds with skin, toasted and cooled; 1/3 cup heavy cream; 3 tablespoons light corn syrup; 3 tablespoons packed dark brown sugar; 2 tablespoons instant-espresso powder; 2 tablespoons unsweetened cocoa powder; 3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped; 1/2 teaspoon pure vanilla extract; a small offset spatula

Ingredients

2/3 cup finely ground

(Italian almond macaroons; about 17; use a food processor)

1/4 cup sliced almonds with skin, toasted, cooled, and finely ground (in processor)

3 tablespoons unsalted butter, melted and cooled

3 large egg whites, at room temperature 30 minutes

1/4 cup sugar

1/2 tsp cream of tartar

1 1/4 cups chilled heavy cream

2 tablespoons Disaronno Amaretto or other almond-flavored liqueur

3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler

Cake With Espresso Fudge Sauce

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