|
|
Recipes
| Chocolate-Chip Ice Cream Cake With Caramel Sauce and Candied Almonds |
| Chef |
Emily Luchetti |
| Restaurant/Operation |
Farallon, San Francisco |
| Menupart |
Desserts |
| Daypart |
Lunch, Dinner, Snacks |
|
Chocolate-Chip Ice Cream Cake With Caramel Sauce
|
| Yield: 9 servings |
| 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
|
|
|
| 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. |
|
|
|
|
