Shelly's Recipe

FUDGE-ON-FUDGE RASPBERRY ICE CREAM CAKE

Category: Frozen Desserts

6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, 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 dissolved in 1 teaspoon water
1 teaspoon pure vanilla extract
3 pints raspberry ice cream, softened just until spreadable (I used black raspberry)
2 cups Ganache, cooled until thickened but pourable (recipe follows)

Position rack in the middle of the oven. Preheat the oven to 350 degrees. Remove the bottom from a 9-by-23/4 inch springform pan and wrap it with aluminum foil. Replace the bottom in the pan and butter the lined bottom and sides of the pan.

To make the cake: Put both chocolates and the butter in a heatproof bowl (or top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan. Stir until the chocolates and butter are melted and smooth. Remove 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. 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 the batter into the prepared pan, spreading it evenly.

Bake until the top looks puffed and crusty and a toothpick inserted in the center comes out with thick batter clinging to it, about 20 minutes. Let the cake cool in the pan on a wire rack for about 2 hours.

Use a small, sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan and invert the cake onto a flat plate. Remove the foil from the bottom of the pan and discard it. Place the springform bottom on the cake and turn the cake so that it is top up. Replace the pan sides. 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 in heavy aluminum foil. Freeze overnight or up to 1 week.

To serve, unwrap the cake. Using a small sharp knife loosen the cake from the sides of the pan. Remove the sides. Use a large, sharp knife to cut the cake into slices.

Makes 12 servings.

NOTE: You may substitute mocha chip, chocolate chip, coconut, peppermint, dulce de leche, vanilla, or your choice of ice cream.

Ganache
1 cup heavy cream
1 tablespoon unsalted butter
9 ounces bittersweet chocolate, chopped, or 1 1/2 cups bittersweet chocolate chips
1 teaspoon pure vanilla extract

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 on an instant read thermometer; do not let the mixture boil as a skin might form on the top. If this happens, use a spoon to lift off the skin and discard it. Remove the pan from the heat, add the chocolate, and let stand in the hot cream mixture for about 30 seconds to soften. Whisk the ganache just until all of the chocolate is melted and the ganache is smooth. Stir in the vanilla.

If the ganache will be poured or spread, let it cool and thicken slightly, about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly. Makes 2 cups.