Chocolate-Amaretto Pave
- 3/4 cup plus 1/2 cup heavy cream
- 4 ounces semisweet or bittersweet chocolate, finely chopped
- 6 ounces white chocolate, finely chopped
- 1 store-bought or homemade pound cake, crust trimmed, sliced horizontally
- 2 to 3 tablespoons Amaretto liqueur
- Amaretto Creme Anglaise, recipe follows
- Chocolate curls or mint sprigs, for garnish
- Place the heavy cream in a small saucepan and bring to a simmer.
- Place the semisweet chocolate in a small heatproof bowl.
- Place the white chocolate in a separate small heatproof bowl.
- When the cream has come to a simmer, pour 3/4 cup of the hot cream over the semisweet chocolate and let sit for 1 minute, undisturbed.
- Pour the remaining hot cream over the white chocolate and allow to sit for 1 minute.
- Whisk the semisweet chocolate-cream mixture until smooth.
- Repeat with the white chocolate mixture.
- Cover both bowls loosely with plastic wrap and transfer to the refrigerator.
- Chill, stirring occasionally, until both mixtures have cooled and thickened but are still pourable.
- One at a time, beat each mixture with an electric mixer until soft peaks form.
- Do not overbeat the mixture should appear smooth, glossy, and just barely stiff, not clumpy or dry.
- Lightly grease a 3 by 5-inch individual loaf pan or small rectangular terrine and line with plastic wrap.
- Carefully spoon half of the semisweet chocolate mixture into the bottom of the pan, smoothing the mixture into the corners.
- Trim two of the pound cake slices so that together they form 1 layer that precisely fits the size of the pan and press lightly onto the top of the chocolate mixture.
- Brush the cake with some of the Amaretto.
- Spoon all of the white chocolate mixture carefully into the pan and use a spoon or spatula to smooth the top and force mixture into the corners.
- Top with a layer of pound cake as before and brush with some of the Amaretto.
- Spoon the remaining semisweet chocolate onto the top and smooth as before.
- Top with another layer of pound cake and brush with Amaretto.
- Bring the extra plastic wrap up over the sides of the pan and cover the top of the pave.
- Press lightly to compact slightly.
- Transfer to the refrigerator until thoroughly chilled, at least 3 hours or up to overnight.
- When ready to serve the pave, gently remove from the pan by grasping the plastic wrap and pulling upward.
- Transfer to a small serving plate and set upright so that the narrower edge is now on top.
- Using a warm knife, slice the pave into 1/2-inch slices and divide between serving plates.
- Spoon the Amaretto Creme Anglaise over and around the pave and garnish with chocolate curls or a sprig of fresh mint, as desired.
- Serve immediately.
- 2/3 cup heavy cream
- 1 large egg yolk
- 1 1/2 tablespoons sugar
- 2 tablespoons Amaretto liqueur
- Prepare an ice bath by filling a medium metal bowl with ice and water.
- Place the cream in a small saucepan and bring to a simmer over medium heat.
- Remove from the heat.
- In a small bowl, beat the egg yolk and sugar until pale and thick, about 1 minute.
- Slowly drizzle in the hot cream, whisking constantly.
- Return the mixture to the pan and, stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon.
- Remove from the heat and add the Amaretto.
- Strain through a fine mesh sieve into a clean bowl and place in an ice bath, stirring until cool.
- Cover with plastic wrap, pressing down against the surface to prevent a skin from forming, and refrigerate until well chilled, about 2 hours.
- Serve cold.
- Yield: 1 cup
heavy cream, bittersweet chocolate, white chocolate, storebought, liqueur, anglaise, chocolate curls
Taken from www.foodnetwork.com/recipes/emeril-lagasse/chocolate-amaretto-pave-recipe.html (may not work)