Chocolate Amaretto Mousse Cake Recipes

Steps:

• Melt choclate morsels. Dip bottom half of almonds into chocolate and place on wax paper; chill until firm. Gradually stir Amaretto into remaining chocolate. Set aside. Combine gelatin and water in a saucepan. Stir in egg yolks, milk and sugar. Stir over low heat until mixture thickens slightly and coats a metal spoon. Stir in choclate mixture. Chill until mixture mounds. Beat egg whites until stiff. Fold into mixture. Remove 1 cup whipped cream and set aside. Fold remaining cream into choclate mixture. Chill until mixture mounds. Line the bottom and sides of a 9 inch springform pan with split lady fingers. Pour in chocolate mixture. Chill until firm. Remove sides of pan and pipe rosettes of reserved cream arount outer edge of cake. Press a chocolate almond into each rosette. Chill until ready to serve

Steps:

• Line a 9-in. pie plate with foil and grease the foil with 1 teaspoon butter; set aside. , In a small saucepan over low heat, melt 1 cup chocolate chips with 1/4 cup butter; quickly spread in an even layer over bottom and sides of prepared pan. Freeze for 30 minutes., In a small saucepan over low heat, heat the condensed milk, salt and remaining butter and chips until melted; stir until well blended. Gradually stir in the water; cook over medium heat for 5 minutes. Add amaretto; cook for 5 minutes or until thickened, stirring constantly. Cool to room temperature. , Fold half of whipped cream into chocolate mixture. Using foil, lift chocolate shell out of pan; gently peel off foil. Return shell to the pie plate; spoon filling into shell. Garnish with remaining whipped cream; sprinkle with almonds. Chill for 3 hours or until set.

Steps:

• Melt chocolate in double boiler. Dip botton half of almonds into chocolate. Place on wax paper to cool.
• Gradually stir amaretto into remaining chocolate. Set aside.
• In sauce pan, combine gelatin and water.
• Stir in egg yolks, sugar and milk. Stir over low ehat until mixture thickens slightly and coats a metal spoon. Chill until mixture mounds.
• Fold in egg whites. Remove 1 cup of the whipped cream and set aside for decorating.
• Fold remaining cream mixture into chocolate mixture. Chill until mixture mounds.
• Line the bottom and sides of an ungreased 9 inch spring form pan with ladyfingers. Pour in chocolate mixture. Chill until firm.
• When ready to serve, remove sides of pan and pipe rosettes of reserved cream around outter edge of cake. Press chocolate almonds into each rosette. Chill until ready to serve.

Steps:

• Heat half-and-half just up to the scald. Transfer to the canister of a blender (NOT a food processor).
• While running on "high", add the eggs, Amaretto, salt and chocolate chips, in that order. Run until chips melt completely. Pour through a strainer into individual cups (or a pretty serving bowl). Refrigerate overnight until set. Serve with lightly sweetened whipped cream.
• Bailey's, Kahlua or other liqueur can be substituted for the Amaretto. I've also made it without liqueur, and used a few drops of mint extract.

Steps:

• Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
• Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• Divide batter among prepared pans. (the layers will be thin).
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
• Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
• Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
• Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
• Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• Press nuts around the sides of the cake. Chill at leat 2 hours.
• (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

Steps:

• Preheat oven to 325 degrees.
• In large mixing bowl combine cake mix, pudding mix and almond paste.
• Add eggs, oil, Amaretto and water, mixing well according to package times.
• Pour into a greased and floured 12 cup Bundt pan.
• Bake for 55-60 minutes or until toothpick inserted in middle comes out clean.
• Glaze:.
• In heavy saucepan mix glaze ingredients.
• Bring to a boil over medium heat and cook for approximately 2-3 minutes.
• Pour hot glaze over warm cake.