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Espresso Ice Cream Brownie Cake

 

 

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Espresso Ice Cream Brownie Cake

Chocolatier June/July 1999

“As good as a bowl of ice cream is,
an ice cream cake is even better...
Resistance is futile.”

Yield: 12 servings
Preparation: 1 hour and 30 minutes,
plus baking and freezing times

Almond brownie layer:
3 ounces semisweet chocolate,
coarsely chopped
1/2 cup (1 stick) unsalted butter, such
as Land O’ Lakes, cut into pieces
2 large eggs
2/3 cup granulated sugar
1/2 cup all-purpose flour
1 cup slivered almonds

Chocolate Mousse:
7 ounces semisweet chocolate,
coarsely chopped
1/3 cup milk
2 tablespoons granulated sugar
Pinch of salt
1 cup heavy cream

Chocolate Glaze:
9 ounces bittersweet chocolate,
finely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1 tablespoon coffee-flavored liqueur

Espresso ice cream filling:
1 pint espresso or coffee-flavored
ice cream, softened

Garnish:
3/4 cup heavy cream
1 tablespoon granulated sugar
12 chocolate-covered espresso beans

Make the brownie layer:

1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter the bottom and sides of a 9-inch springform cake pan.
2. Melt the chocolate with the butter according to the directions in the Chocolate Key.
3. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire
whisk attachment, whisk the eggs and sugar at medium-high speed until
the mixture is pale yellow and doubled in volume, about 3 minutes.
4. At low speed, mix in the chocolate/butter mixture until just combined.
Mix in the almonds until just combined.
5. Pour the batter into the prepared springform pan and bake until set,
about 35 minutes, or until a toothpick inserted 2 inches from the center
comes out clean. Do not overbake the brownie. Cool the brownie in
the pan set on a wire rack for 10 minutes.
6. Run a thin-bladed knife around the edge of the cake to loosen it from
the side of the pan. Remove the springform ring and let the cake cool
completely on the springform base on the rack. Wash and dry the
springform ring and set aside.
Make the chocolate mousse:
7. Put the chocolate in a food processor fitted with the metal chopping
blade. Process for 20 to 30 seconds, until finely ground.
8. In a small saucepan, combine the milk, sugar and salt. Cook over
medium heat, stirring with a wooden spoon until the sugar dissolves
and the milk comes to a boil. Remove the pan from the heat.
9. Place the chocolate in a small mixing bowl, and pour the hot milk
mixture over the chocolate. Let stand for 10 seconds, then stir with
a rubber spatula until smooth. Transfer the chocolate mixture to a
large mixing bowl, and let stand until tepid.
10. In a large chilled bowl, using a hand-held electric mixer or wire
whisk, whip the cream until soft mounds barely start to form and
the cream is still pourable. Do not overwhip the cream.
11. Using a rubber spatula, gently fold one-third of the whipped
cream into the tepid chocolate mixture to lighten it. Fold in the
remaining whipped cream. Do not overfold the mousse or the
texture will be grainy.
Make the glaze:
12. Place the chocolate in a medium bowl. In a small saucepan over
medium heat, bring the cream, corn syrup and butter to a gentle boil.
Pour the hot cream mixture over the chopped chocolate and let sit for
1 minute to melt the chocolate. Whisk gently until smooth. Stir in the
coffee-flavored liqueur. Cool the glaze until it starts to thicken slightly,
stirring constantly but gently so that it cools evenly without creating
too many air bubbles.
Assemble the cake:
13. Place the clean springform ring around the brownie base. Using a
small offset spatula, spread the softened ice cream over the brownie.
Place the pan in the freezer until the ice cream freezes, about 1 hour.
14. Remove the pan from the freezer and using a small offset spatula,
spread the chocolate mousse over the ice cream layer. Return the
cake to the freezer for 1 hour.
Glaze the cake:
15. Remove the cake from the freezer. Using a portable blow dryer or
damp (not wet) very hot towel, carefully heat the outside of the
springform pan until the edge of the mousse and ice cream melts
slightly. Release the clamp on the side of the springform pan and
gently lift it up and remove it from around the side of the cake.
Place the cake on a wire rack, and place the wire rack on a baking
sheet. Pour the glaze over the cake, covering it completely. Return
the cake to the freezer until the glaze is set.
Garnish the cake:
16. In a chilled medium bowl, using a hand-held electric mixer, beat the
cream and sugar to stiff peaks. Scrape the whipped cream into a pastry
bag fitted with a large star tip (such as Ateco #7). Pipe eight rosettes of
cream around the top of the cake. Garnish each rosette with a chocolate-covered espresso bean. Serve immediately.


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