Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Charlotte Royale with Chocolate Ice Cream
Details
- Servings: 15
- Dish: desserts
Cuisine
- american
Ingredients
- Nonstick cooking spray, for the pan
- 2 (7-ounce/200-gram) tubes almond paste
- 9 eggs, separated, at room temperature
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon vanilla extract
- 3/4 cup (65 grams) Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
- 1 cup (100 grams) confectioners' sugar, for dusting
- 1/2 cup (120 milliliters) coffee
- 1/2 cup (100 grams) granulated sugar
- 1 1/2 cups crushed chocolate wafer cookies
- 1 gallon chocolate ice cream, softened slightly
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