Directions

• To make the gelato cake, line a 9 by 5-inch (23 by 13cm) loaf pan with plastic wrap, leaving a 3-inch (7.5cm) overhang on the long sides so the plastic can cover the cake when freezing.
• In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer in a large bowl, whip the cream until thick but still soft. Very finely chop the chocolate into splinters and fold them into the cream, followed by the liqueur and crumbled meringues.
• Scrape the mixture into the loaf pan, packing it down as you go, and smooth the top. Pull the plastic wrap up and over to seal the top, then wrap more plastic wrap around the whole pan. Freeze until solid, at least 8 hours or overnight.
• To make the chocolate sauce, pour the cream into a saucepan and add the chocolate. Gently heat over medium-low heat, whisking frequently, until the chocolate is almost all melted. Remove from the heat. (If the mixture gets too hot, the chocolate will seize, but it will continue melting nicely in the warm cream even off the heat.)
• Add the liqueur, still off the heat, and whisk again until smooth. Pour the sauce into a pitcher, whisking occasionally, until it cools to just warm.
• To serve, unwrap the outer layer of plastic wrap, then uncover the top, lift up the overhanging ends of the plastic, and flip the frozen cake onto a cutting board or platter, peeling away and discarding the rest of the plastic. Pour some of the chocolate sauce over the top and cut into thick slabs. Serve immediately with the rest of the chocolate sauce on the side. Rewrap up any leftovers to freeze airtight.