posted by Sue Freeman 06-06-99 5:49 AM
Esspresso Ice Cream Brownie Cake
Almond Brownie Layer:
3 ounces semisweet chocolate coarsely chopped
1/2 cup unsalted butter, 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 brownie layer:
Position a rack in the center of the oven and preheat to 350. Lightly butter the bottom and sides of a 9 inch springform pan.
Melt chocolate with butter. Place in a microwave safe container and micro at med for 1 1/2 to 4 minutes until choolate turns shiny.
Remove container and stir chocolate until completely melted.
If melting white chocolate, milk proteins are different and they need to be stirred sooner and more often. If overheated both chocolates become grainy.
In a 4 1/2 qt bowl of a heavy duty electric mixer, using the wire whisk attachment, whisk eggs and sugar at medium high speed until mixture is pale yellow and doubled in volume, about 3 minutes.
At low speed, mix the chocolate mixture until just combined.
Add flour and mix until just combined. Mix in almonds until just combined.
Pour batter into prepared springform pan and bake until set, about 35 minutes or until toothpick inserted 2 inches from the center comes out clean. Do not overbake brownie.
Cool in the pan and set on a wire rack for 10 minutes.
Run a thin bladed knife around the edge of the cake to loosen it from the side of the pan. Remove the springform pan ring and let the cake cool completely on the springform base on the rack.
Wash and dry springform ring and set aside.
Make Chocolate Mousse:
Put chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds until finely ground.
In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with wooden spoon until sugar dissolves and milk comes to a boil. Remove from heat.
Place the chocolate in a small mixing bowl, and pour the hot milk mixture over the chocolate.
Let stand 10 seconds, then stir with rubber spatula until smooth.
Transfer the chocolate mixture to a large bowl and let stand until tepid.
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 cream is still pourable. Do not over whip cream.
Using a rubber spatula, gently fold 1/3 of whipped cream into the tepid chocolate mixture to lighten it.
Fold in the remaining whipped cream. Do not over fold the mousse or the texture will be grainy.
Make the Glaze:
Place the chocolate in a medium bowl. In a small saucepan over medium heat and bring 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 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 Cake:
Place clean springform pan ring around base of brownie again. Using a small offset spatula, spread the softened ice cream over the brownie base.
Place the pan in the freezer until ice cream freezes, about l hour.
Remove pan from freezer and using a small, offset spatula, spread the chocolate mousse over the ice cream layer. Return cake to freezer for l hour.
Glaze Cake:
Remove cake from freezer. Using a portable blow dryer or a dam, not wet hot towel, carefully heat outside of springform pan until edge of mousse and ice cream melts slightly.
Release the clamp on the side of the pan and remove it.
Place cake on a wire rack and place wire rack on a baking sheet.
Pour glaze over cake and cover it completely. Return cake to freezer until glaze is set.
Garnish Cake:
In a chilled medium bowl, using a hand held electric mixer, beat cream and sugar to stiff peaks.
Scrape the whipped cream into a pastry bag fitted with a large star tip. Pipe eight rosettes of cream around top of cake. Garnish each with whole coffee bean.