草莓冰淇淋蛋糕

来源: morningLV 于 2010-10-16 15:25:33 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (7483 bytes)

本文内容已被 [ morningLV ] 在 2010-10-17 20:04:53 编辑过。如有问题，请报告版主或论坛管理删除.

几天前我尝试了两个巧克力主题的点心，全都不幸失败了。手艺不精是个原因，更要命的是心急，欲速而不达了。这次从简单的方子开始，成品还算让人满意。Chocolate-baned ice cream tarte应该说是一个semi-homemade cake，夹馅用的是哈根达斯的草莓冰淇淋，巧克力Ganache做起来也两分钟搞定。两样很平常的材料，现在感觉不一样了:-)

Chocolate-Banded Ice Cream Tarte

Adapted from Dorie Greenspan

7 tablespoons unsalted butter, cut into pieces

4.5 ounces bittersweet chocolate, coarsely chopped

1/4 cup sugar

4 large eggs

28 ounces strawberry ice cream

Oil or lightly spray (with vegetable cooking oil) an 6 inch spring form pan.

Putter the butter and chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water and warm the ingredients, stirring occasionally, until they are melted. Be gentle with the heat-you don’t want the butter and chocolate to separate. Transfer the bowl to the counter, whisk in the sugar and let the mixture cool for about 5 minutes.

Whisk the eggs into the chocolate mixture one at a time, whisking well after each addition. Rap the bowl against the counter to de-bubble the ganache, and pour one third of it into the spring form pan. Freeze for at least 1 and half hours to set the ganache. Press a piece of plastic wrap against the surface of the remaining ganache and keep it on the counter.

When the first layer of ganache is set, spoon the ice cream into the food processor and pulse just until it is soft. Don’t process so long that the ice cream melts.

Spread half the ice cream over the ganache layer, return the spring form to the freezer and freeze for at least 40 minutes. Scrape the remaining ice cream into a bowl, cover it with a piece of plastic rap and put it in the freezer. Don’t wash the processor, you might need to soften the ice cram again.

When the strawberry layer is set, pour half of the remaining ganache over it. Return the pan to the freezer for another 1 and half hours.

Spread the last of the the ice cream over the truffle layer and freeze for at least 40 minutes.

Finish by pouring the remaining ganache over the ice cream. Jiggle and tilt the pan, if necessary, to even the layer, then cover the pan with plastic wrap (don’t touch the chocolate) and freeze the torte for at least 6 hours.

About 30 minutes before serving time, unmold the torte. The best way to do this is to warm the sides of the spring form slightly with a hairdryer. As soon as you remove the sides, pop the torte back into the freezer for 30 minutes, or more, so that the warmed sides can re-firm.