Delicious chocolate layer ice-cream cake

Semifreddo
Don’t think I have ever had homemade semifreddo in Italy, so I have no idea about the authenticity of this recipe, which is supposed to originate in Emilia-Romagna. I make it for special occasions, and it is always very popular, very delicious – and so rich – that a single piece leaves you sweet and satisfied for hours.

Ingredients
For the almond sponge
300 g peeled and ground almonds
2 egg whites
2 dl icing sugar

For the cream
200 g butter
1 dl icing sugar
2 dl brandy
2 cups of cold espresso
3 pasteurized eggs
200 g dark chocolate

Preparation
Whisk the egg whites until firm and mix with ground almonds and sugar.
Draw and cut out two circles the size of your round cake tin in greaseproof paper.
Place half the dough on each piece of paper, cover with cling film and roll out the dough to fit the paper.
Remove the cling film and bake the two sponges separately in the oven at 150 C (300 F) for 10-15 minute.
Leave the sponges to cool.

Separate egg yolk from egg whites, if you are using ordinary eggs.
Whisk the egg whites until firm.
Soften butter and stir in egg yolks and sugar.
Fold the egg whites in the egg yolk and butter cream.

Place one almond sponge in a cake tin.
Sprinkle with espresso and brandy
Cover with a spread of half the cream and two tbsp of chocolate flakes.
Repeat the process by adding a new layer of almond sponge sprinkled with espresso and brandy and covered in cream.
Garnish with chocolate shards.

Cover the tin and place it in the freezer until 20 minutes before serving. The cake should be cold but not frozen solid.
Decorate with more chocolate if necessary.

Almond tart

Crostata di mandorle
This almond tart is a cross over between marzipan (pasta reale) and almond sticks (dolci secchi). A great dessert after a dinner, where you are trying to impress someone with your impressing cooking skills and the exquisite quality of your ingredients.

The cake is best served with fresh fruits of the season.

Ingredients
For the dough
2 dl powdered sugar
1 egg
2 dl flour
1-2 tbsp hot water

For the filling
300 g peeled almonds
3½ dl powdered sugar
4 eggs
grated zest of 1 lemon
touch of cinnamon

Preparation
For the dought mix egg, powdered sugar and water to a creamy paste and gradually stir in the flour.
Leave the dough to rest in the fridge for 30 minutes.
Beat up eggs and sugar for the filling.
Blend the almonds finely and mix them with the beaten egg and sugar.
Add cinnamon and grated lemon zest to taste.
Roll out the dough, between two pieces of kitchen film.
Remove the film and use the dough to line a greased pie dish.
Prick the dough with a fork, before adding the filling.
Bake the tart in a preheated oven (175°C/340°F) for 30-40 minutes until it is golden and fully baked in the middle.
Allow the tart to cool and dust with powdered sugar before serving.