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Peppermint And Chocolate Ice Cream Bomb
FOR THE CAKE
1
2
8
1
1
1
1
1
1
/4 Cup Milk
Tablespoon Plus 2 teaspoons unsalted butter
Large Eggs
Cup Plus 2 tablespoons granulated sugar
Cup Bleached all−purpose flour
Teaspoon Baking powder
/3 Cup Unsweetened cocoa powder
/8 Teaspoon Salt
Teaspoon Pure vanilla extract
TO FINISH
3
;
Cup Semisweet chocolate; (about 1 pound)
melted
1
1
1
2
1
Cup Heavy cream
Pint Chocolate Ice Cream
Pint Peppermint Ice Cream; (recipe from above)
Cup Chocolate sauce; warm, homemade or store bought
2 Sprigs fresh mint
Preheat the oven to 350 degrees F.
In a small saucepan, warm the milk and 2 teaspoons of the butter over
medium−low heat. With an electric mixer fitted with a wire whip, beat the
eggs and 1 cup of the sugar on medium−high speed in a large mixing bowl
until the mixture is pale yellow and thick and has tripled in volume, about
8
minutes. With the mixer on low, beat in the warm milk mixture. Sift the
flour, baking powder, cocoa, and salt together in a medium−size mixing bowl.
Fold into the egg mixture and blend thoroughly until smooth. Add the vanilla
and mix gently. Grease a 17 by 12−inch baking pan (or jelly−roll pan) with 2
tablespoons butter. Sprinkle with the remaining 2 tablespoons sugar. Pour
the cake batter into the prepared pan, spreading it evenly. Bake until the
cake springs back when touched, about 15 minutes. Cool for about 2 minutes,
then gently flip it out onto a large wire rack or a large piece of parchment
paper. Let cool completely.
In an electric mixer, fitted with a wire whip, combine 1 cup of the melted
chocolate and cream. Whisk on medium speed until firm peaks form. Remove,
cover and refrigerate until ready to use. Place a 1 1/2 quart mixing bowl
upside down on the sponge cake. Using a knife, cut out a circle of the cake
the size of the bowl, discarding the trimmings. Line the mixing bowl with
plastic wrap. Spoon and spread the bottom and sides of the mixing bowl
evenly, about 3 inches deep, with the chocolate ice cream. Place the bowl in
the freezer and freeze until firm, about 30 minutes. Spread the Peppermint
ice cream evenly over the bottom and sides, about 3 inches deep. Spoon the
chocolate mousse evenly in the center of the ice cream. Place the circle of
sponge cake on top of the filled bowl. Cover the bowl tightly with plastic
wrap, place in the freezer, and freeze until firm, about 2 hours. Remove
Peppermint And Chocolate Ice Cream Bomb
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