Archive for August 26th, 2008

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TWD – Chocolate-Banded Ice Cream Torte

August 26, 2008

This week’s recipe was chosen by Amy of Food, Family and Fun. And she chose the Chocolate-Banded Ice Cream Torte on pages 288-289.

This recipe was simple to make, but time consuming, if you followed the time guidelines in the recipe.  I cheated a little on the “set up” times but had to let it freeze for a long time for the final freeze (probably b/c of the previous cheating, heh)

For the ganache, I used Ghiradelli’s Bittersweet 60% chocolate chips and regualar eggs.  If you are concerned with the fact that the eggs do not get cooked, you can either get pasturized eggs, heat the mixture to 140 degrees for 3 1/2 minutes, or leave the eggs out.  The eggs are there to help the texture of the ganache at the cold temperture of the freezer.

For the ice cream filling, I used Edy’s Double Vanilla and frozen strawberries in syrup.  I would have preferred to use raspberry (which is my favorite) as the recipe calls for, but frozen raspberries in syrup, apparantly, don’t exist around me.

The ganache came together very well.  By the end it was getting very thick and hard to whisk!  I need to work on my whisk muscles!  The ice cream and berries was very tempting in the food processor… looked like one huge strawberry milk shake, but I managed to only eat a little >.>

When putting the layers together, I left the ganache to chill for the full 30 minutes, but the ice cream was stiff enough after about 5-10, so I was able to shave a little time there.

The end result is very pretty but VERY rich.  Small pieces dear readers!  Small pieces! Phew!

So, in closing, very worth it!  It is very rich so you can get several pieces out of it, so very good for dinner parties or family gatherings!