Amore-The Italiano Love Cake

From 201 Chocolate Treats

Cake
1 1/4 C powdered sugar, sifted
1 C cake flour
15 large egg whites (1 1/2 cups)
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla or chocolate extract
1/4 tsp salt
1 C granulated sugar
Filling and topping
1/2 C amaretto
1 pint pistachio ice cream, softened
1 pint chocolate ice cream, softened
2 C heavy cream
1 C (16oz) semi-sweet chocolate chips for garnish

Position a rack in the center of the oven and preheat the oven to 375.
To make the cake, combine the powdered sugar and cake flour.
In a large bowl, using an electric mixer on high speed, beat the egg whites, cream of tartar, vanilla extract, almond extract, and salt until well mixed and soft peaks form. Beat in the sugar, a little at a time, and beat until stiff but not dry. With a rubber spatula, fold in the dry ingredients until the flour is just incorporated. Pour the mixture into an ungreased 10" tube pan, shaking the pan lightly.
Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Invert the pan onto a bottle or funnel and cool completely.
To assemble, using a serrated knife, cut the cake into 3 layers. Sprinkle each of the layers with some of the amaretto. Place one layer on a serving plate. Spread the pistachio ice cream on the bottom layer and top with the second layer. Spread the chocolate ice cream on the second layer and to with the third layer. Freeze 20-30 minutes, or until set.
To make the topping, in a chilled bowl, using an electric mixer on medium speed, beat the heavy cream and the remaining amaretto until it forms soft peaks. Spread on top and sides of the cake. Return to the freezer.
In a small saucepan, over low heat, melt the chocolate chips, stirring until smooth. Line a baking sheet with aluminum foil. Pour the melted chocolate onto the prepared pan, spreading it 1/4" thick. Let chocolate set 15 minutes. Using an oiled heart-shaped cookie cutter, cut out the hearts. Place them on top of the cake. Keep cake in freezer until ready to serve.