Preparation:
1. Line two 8-inch round cake pans with waxed paper.
2. Slightly soften both quarts ice cream; fill each pan (level with top) with one ice cream flavor. Freeze 1 hour.
3. Place serving plate in refrigerator to chill.
4. Beat cream and chocolate extract until mixture begins to thicken; gradually add sugar, beating cream until it holds its shape.
5. Remove ice cream from the two pans; peel off waxed paper.
6. Put chocolate almond layer on chilled serving plate; spread top lightly with some of the chocolate whipped cream.
7. Top with second ice cream layer; press into place.
8. Working quickly, frost sides of torte with more chocolate whipped cream; freeze 30 minutes.
9. Remove from freezer; with fingers or teaspoon, press sliced almonds into sides of torte.
10. Frost and swirl top with remaining whipped cream; garnish with cherries. (If desired, chocolate bars can be cut in strips and pressed sideways into top of torte.)
11. Freeze at least 2 hours; then let mellow in refrigerator for 10 minutes before cutting into wedges. |
