Frozen stracciatella cake with fudge sauce
(adapted from Gourmet, ingredients and method changed and recipe converted to the metric system)
150 ml finely ground mandelbiskvier (Swedish mini almond cookies. Original recipe calls for amaretti – Italian almond macaroons. Use a food processor)
60 ml sliced almonds with skin, toasted, cooled, and finely ground (in processor)
3 tbsp melted butter
3 large egg whites
60 ml caster sugar (preferably vanilla infused, if you have it)
a pinch of salt
300 ml heavy/double/whipping cream, chilled
2 tbsp macadamia nut syrup
100 gram dark chocolate, grated
50 ml sliced almonds with or without skin, toasted and cooled
50 ml heavy/double/whipping cream
1.5 tbsp light syrup
1.5 tbsp packed light muscovado sugar
1 tbsp instant-espresso powder
1 tbsp unsweetened cocoa powder
a pinch of salt
50 gram dark chocolate, finely chopped
0.5 vanilla pod, the interior
Butter a loaf pan (arount 12 times 25 cm) and line bottom and short sides with a strip of parchment paper, leaving overhang on each end.
Combine ground cookies, ground almonds and butter in a food processor. Firrmly press over bottom of the loaf pan. Freeze.
Make the cake filling by beating eggwhites with caster sugar and salt with an electric beater until egg whites hold stiff peaks.
In a another bowl beat cream until it just holds stiff peaks. Fold in macadamia nut syrup and half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula. Sprinkle the came with almonds. Freeze the cake uncovered, until firm, about 3 hours.
The sauce can either be made in advance and then heated just before serving, or you can make it just before serving the cake. Bring cream, syrup, muscovado sugar, espresso powder, cocoa, salt, and half of the chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and let simmer, stirring occasionally for about 5 minutes. Remove from heat. Stir in the interior of the vanilla pod and the remaining chocolate until smooth. Cool to warm.
To serve: Remove the cake from the freezer. Carefully hold the bottom of the loaf pan under warm tap water for a few seconds. Transfer the cake to a cutting board and remove the paper. Cut cake into 6 triangular wedges. Let stand a few minutes and then serve with warm fudge sauce.