Chocolate Cake Ice Cream Homemade

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Cakes are easy to make with cocoa powder, they are more tender and intensely flavored, very decadent and delicious. No machine is needed or required to make this recipe for ice cream. Put these two together on a plate for a beautiful and different presentation. See more of my easy dessert recipes for more great ideas with photographs.  See my 8 course Lobster Tail menu it includes this easy recipe .. see all the pictures too


Easy Homemade Chocolate Cake and Ice Cream  
recipe and photograph created by Peggy Bucholz
www.finedinings.com



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Prep Time: 40 min      Cook Time: 10 min      Serves: 8


Ingredients:

1 cup sugar
1 cup all purpose flour
2 tablespoons cocoa
1/4 cup butter
1/2 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon vanilla
Chocolate syrup

1-1/2 cups milk
1/2 cup heavy cream
1/4 cup sugar
3 egg yolks. beaten slightly
3/4 teaspoon vanilla extract

8 mint sprigs, garnish

Instruction:

Preheat oven to 350 degrees F.

Cake:
In mixing bowl combine 1 cup sugar, flour and cocoa; in small saucepan combine butter, water and oil, bring to a boil; pour over dry ingredients; add egg, buttermilk, baking soda and vanilla blending thoroughly. Pour batter into 10-inch x 15-inch sheet pan. Bake for 10 minutes; cool on a rack.

Cut 16 round pieces 2-1/2-inch x 1/2-inch thick. Place 8 on a rack with pan underneath to catch drippings and coat with chocolate syrup. Cut out 1-inch centers from the remaining 8 round pieces; discard cut outs or eat them!!

Ice Cream (or use commercial brand): (can be made 2 days ahead)
In a saucepan combine and bring up to a boil milk, heavy cream and 1/4 cup sugar. Place egg yolks in small bowl.  Temper by adding 1/4 cup hot milk-cream mixture whisking vigorously so that the yolks do not scramble, add back to the saucepan whisking rapidly for several seconds. Do not boil. Add the vanilla. When sauce coats the back of a spoon remove from heat. If sauce is lumpy, strain. Pour into a non-porous container, cover and freeze. Puree in a food processor or blender and freeze again at least 2 to 3 hours or overnight.

Note: To make serving time easy place frozen ice cream balls on a sheet pan, cover and freeze solid. At serving time they will be ready to use.

Place a center-removed cake round on plate; put ice cream ball in center. Lean a chocolate coated cake round against it. Spoon 1 teaspoon chocolate syrup on plate for a garnish, put a small dot of softened ice cream in center of chocolate; use a toothpick or tip of a sharp knife to make designs in it (see my picture); garnish with mint sprigs. Repeat this easy process for each serving.

Wine recommendation: Muscat, Pinot Noir

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com