Recipe courtesy of Giada De Laurentiis
Episode: Viewer's Choice
Total:
2 hr 5 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 5 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 cups whole milk, divided
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 packet gelatin
  • 4 eggs, lightly beaten
  • 1 (12-ounce) bag bittersweet chocolate chips
  • 1/4 cup toasted sliced almonds
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1 tablespoon almond liqueur (recommended: Amaretto)

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.

Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.

Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.

Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.

IDEAS YOU'LL LOVE

Molten Chocolate Cakes with Raspberry Sauce

Recipe courtesy of Brian Boitano

Asparagus Sformato with Fondata

Recipe courtesy of Mario Batali

Artichoke Pie: Sformato di Caciofi

Recipe courtesy of Mario Batali

Sformato Alle Erbe: Swiss Chard Custard

Recipe courtesy of Mario Batali

Sformato di Castagne (Savory Chestnut Custard)

Recipe courtesy of Mario Batali

Cardoon Custard--Sformato di Cardi

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c