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Semifreddo Al Caffe

Author/Submitted by:
Servings: 14
Categories: Cakes / Chocolate / Desserts

Ingredients:
    Chocolate Sheet Cake
    -(separate recipe follows)
6  lg  Egg yolks
1/2  c  Sugar
1/3  c  Coffee-flavored liqueur
2  tb  Instant espresso mixed WITH
2  ts  Hot water
2  c  Heavy cream
    Coffee Syrup (separate
    -recipe)
    Chocolate Sauce (separate
    -recipe)
    Cocoa powder for dusting
    -(opt.)

Directions:
1. Make chocolate sheet cake as directed (see separate recipe). 2. Place egg yolks in the bowl of an electric mixer and beat until they turn pale. Gradually add sugar; beat until fluffy. Slowly add liqueur and beat again until fluffy. 3. Place mixing bowl over a pan of barely simnmering water. Do not let water touch bottom of bowl. Whisk constantly until fluffy, thick, and hot, 8 to 10 minutes. Add espresso mixture. Remove bowl from heat; beat on medium speed until cool, about 10 minutes. 4. Whip cream in a chilled bowl until it holds soft peaks. Add a quarter of it to egg-espresso mixture and whisk thoroughly. Fold in remainder of whipped cream. Keep semifreddo mixture cold in refrigerator or over a bowl of ice water. 5. Cut a 4-by-10-inch strip of chocolate sheet cake. Fit into bottom of a 5 1/2-by-10 1/2-by-3-inch loaf pan and soak well with a third of the coffee syrup. Spoon a third of the semifreddo mixture over cake. 6. Cut remaining cake into two 5 1/2-by-10-inch strips. Continue layering as in step 5, ending with semifreddo mixture. Cover with plastic wrap and freeze overnight. When ready to serve, thaw in refrigerator until slightly softened, 10 to 20 minutes. 7. Using an ice-cream scoop, place 1 to 2 scoops of semifreddo on each plate. Pour chocolate sauce over top, dust with cocoa, if desired, and serve.


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