Chocolate Sformato with Amaretoo Whipped Cream

Adapted from Giada De Laurentiis,

chocolate sformatoIngredients:

  • 2 c almond milk, divided
  • 1 c sugar
  • 1 tsp vanilla
  • 1 packet gelatin
  • 1 c egg substitute (or 4 eggs lightly beaten)
  • 1 (12-ounce) bag bittersweet chocolate chips
  • 1/2 tsp of espresso or instant coffee
  • 1/4 c toasted sliced or choppedalmonds
  • 1 c whipping cream
  • 4 oz mascarpone
  • 1 tbs powdered sugar
  • 1 tbs Amaretto


  • Preheat the oven to 350°.
  • In small saucepan combine 1 1/2 c almond milk, sugar and vanilla.
  • Simmer and stir until sugar is dissolved and remove from heat.
  • Pour remaining ½ c milk into small bowl and sprinkle gelatin over it; let sit for 2 minutes.
  • Combine cold milk mixture with hot milk.
  • Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.)
  • When fully mixed, add eggs SLOWLY and WHISK, WHISK, WHISK to avoid scrambling eggs.
  • Pour the mixture through a fine mesh strainer into a large measuring cup or bowl with spout.
  • Melt chocolate over a double boiler.
  • Add espresso powder.
  • When chocolate is melted SLOWLY add the milk/egg mixture, whisking after each addition.
  • Pour the mixture into buttered 2-quart casserole dish or individual ramekins.
  • Sprinkle with almonds.
  • Place casserole dish or ramekins in larger dish or roasting pan.
  • Add hot water to the roasting pan until the water reaches halfway up its
  • Bake until the sides are firm and the center is jiggles slightly, about 1 hour for casserole or 30 minutes for ramekins. ADJUST TIME FOR RAMEKINS
  • Remove from the oven and let cool for at least 30 minutes.
  • Whip cream and mascarpone to soft peaks.
  • Add the sugar and Amaretto and whip to combine.
  • If you used a 2 qt casserole, spoon into individual dishes.
  • Top with whipped cream.

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