From the Chronicle Kitchen
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Fudge-on-Fudge Raspberry Ice Cream Cake
If there is one thing I like better than chocolate cake, it is ice cream and chocolate cake, and I’ve become rather an expert on this subject. It’s extremely worthwhile research; especially with so many celebrations and serious summer fun coming up. This raspberry ice cream, half-baked chocolate cake, and fudge combination hits all of my cake/ice cream requirements. Not only can it be made a week ahead of time but I can change the ice cream flavor and make a completely new cake combination. There isn’t much that doesn’t go with chocolate. I replace the raspberry ice cream with coffee, strawberry, vanilla, mint, chocolate, coconut, caramel or any other flavor in the freezer case that looks like it will be a good match. It makes a ten on my “yum” scale.
Makes 12 servings
Mixing time 15 minutes for cake and ganache
Baking 350 degrees F for about 20 minutes
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 teaspoon instant coffee granules, dissolved in 1 teaspoon water
1 teaspoon vanilla extract
3 pints raspberry ice cream, softened just until spreadable
2 cups ganache, cooled but pourable (recipe below)
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Remove the bottom of a 9-inch springform pan with sides at least 2 3/4 inches high and wrap the bottom with foil. Replace the bottom in the pan and butter the lined bottom and sides of the pan.
Make the cake. Put both chocolates, and the butter in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl. Cook, stirring constantly, until both chocolates and the butter melt smoothly. Remove the container from over the water and set aside to cool slightly.
In a small bowl stir the flour, baking powder, and salt together. Set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until fluffy and lightened in color, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the dissolved coffee and vanilla. On low speed, mix in the chocolate mixture until blended. Stir in the flour mixture just until it is incorporated. Pour it into the prepared pan, spreading it evenly.
Bake until the top looks puffed and crusty and a toothpick comes out with thick batter clinging to it, about 20 minutes. Let the cake cool in its pan, about 2 hours.
Use a thin, sharp knife to loosen the cooled cake from the sides of the pan. Remove the sides of the pan and invert the cake onto a flat plate. Remove the foil and discard it. Place the springform bottom on the cake and, holding the plate, flip the cake right side up. Replace the cake on the springform bottom in the pan. This makes it easier to remove the slices when the cake is cut.
Spread the ice cream evenly over the cake. Pour the ganache over the top, tilting the pan to spread it evenly.
Wrap the cake, in its pan, tightly in plastic wrap and then heavy-duty aluminum foil. Freeze overnight, or for up to 1 week.
To serve the cake, remove it from the freezer, unwrap it, and use a thin sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan and use a large, sharp knife to cut the cake into slices.
1 cup heavy whipping cream
1 tablespoon unsalted butter
9 ounces bittersweet chocolate, chopped or bittersweet chocolate chips
1 teaspoon vanilla
In a medium saucepan heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure about 175 degrees F on a thermometer; do not let the mixture boil as this might form a skin on top. If this does happen, use a spoon to carefully lift off the skin and discard it. Remove the pan from the heat, add the chocolate, and let it sit in the hot cream mixture for about 30 seconds to soften. Whisk the ganache just until all of the chocolate is melted and it is smooth. Stir in the vanilla. Let the ganache cool and thicken slightly, about 30 minutes before spreading over the ice cream.
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