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Chocolate-Chip Ice Cream Cake With Caramel Sauce and Candied Almonds

Chef Emily Luchetti
Restaurant/Operation Farallon, San Francisco
Menupart Dessertsá
Daypart Lunch, Dinner, Snacks

Chocolate-Chip Ice Cream Cake With Caramel Sauce
Yield:á9 servings
Flour 3/4 cup
Cocoa powder 1/2 cup
Baking powder 1/4 tsp.
Salt 1/2 tsp.
Unsalted butter 4 oz.
Sugar 1 cup plus 2 Tbsp.
Eggs 3
Vanilla extract 3/4 tsp.
Buttermilk 6 Tbsp.
Chocolate-chip ice cream, softened 1/2 gal.
Caramel sauce, frozen for 6 hours 2 cups
Candied almonds (recipe follows) garnish
1. Start with all cake ingredients at room temperature. Sift together flour, cocoa powder, baking powder and salt; set aside.

2. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating 15 seconds after each addition. Stir vanilla into buttermilk.

3. Add third of flour mixture to butter-sugar mixture until combined. Add half the buttermilk, combine and repeat until all ingredients are combined.

4. Spread batter into greased, square 8-in. baking pan lined with parchment. Bake at 350F about 20 minutes. Cool and split cake in half horizontally.

5. Line square 8-in. pan with plastic film. Return 1 layer of cake to pan and spread with layer of ice cream of equal thickness. Spread with 1 cup of caramel sauce (when frozen, sauce will be thick and spreadable). Repeat.

6. Slice into 9 servings. Plate with candied almonds as garnish.
Candied Almonds
Egg white 1
Sugar 3 Tbsp.
Sliced almonds 8 oz.
Whisk egg white with sugar. Fold in sliced almonds. Spread onto ungreased baking sheet; bake at 325F 15 to 20 minutes. Stir nuts every 5 minutes to mix and scrape pieces off bottom of baking sheet.

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