Tag Archives: birthday

Chocolate Vanilla Ice Cream cake

25 Sep

I made this cake ages ago…

I was supposed to post this at the beginning -middle of August, but I left for holidays and got lazy didn’t have any decent internet connection, so I just didn’t bother until now.

As you can see, it’s not your average plain ol’ chocolate cake. It’s more “special”. At least to me it was, as I made this for my father’s birthday. He doesn’t have much of a sweet tooth, or so he says, so he is usually a bit harder to satisfy than others. I thought that you can never go wrong with chocolate and ice cream, so that’ s what I  went for.

It’s one big ice cream sandwich you could say. The cake is super moist and fluffy. The ice cream is hand made too, as I am trying to make the most of my ice cream maker, but you could always cheat with store bought.

Chocolate Vanilla Ice Cream cake

recipe from La Receta de la Felicidad

Ingredients

For the cake
200 g flour (1 and 3/4 cups)
300 g sugar (1 and 1/3 cups)
90 g unsweetened cocoa powder (3/4 cups)
1 tsp baking powder
1 pinch of salt
2 eggs
200 ml buttermilk (4/5 cup)
125 g butter, melted (1 stick)
200 ml freshly brewed hot coffee (4/5 cup)

Ice cream filling:

1 lt vanilla ice cream  (33 fl oz)

Chocolate frosting:
200 ml heavy cream (4/5 cup)
50 g butter (1/2 stick)
250 g dark chocolate (9 oz)
chopped almonds to decorate

Directions

Cake
Preheat oven to 175 degrees. Grease and flour (or use baking spray) two 23cm baking pans and set aside (I used 2 disposable aluminum foil pans)
Stir together flour, sugar, cocoa, baking powder, and salt.
Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth
Add hot coffee, and mix well. The batter will be very runny (probably that is why the cake is so moist).
Distribute batter between the two pans and bake on middle rack of oven for about 20-25 minutes.
Wait 15 minutes before unmolding. Let the cakes cool completely on a wire rack.

To assemble cake
Take the ice cream out of the freezer a few minutes before starting to assemble the cake, to soften and make it more spreadable. Line a mold with paper parchment (the size of your cakes).Place a cake inside the mold, spread the ice cream over it, and top with the other cake. Freeze, if possible 24 hours (what I did as I made my own ice cream,  was after it was churned I poured it in a disposable aluminum foil pan and froze it there. You will need to trim it a bit on the sides when you put the cake together, but I found this method hassle-free for me).

Chocolate frosting
Next day, prepare the chocolate frosting. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved. Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Drop some chopped almonds over it, and freeze again until you are going to serve it.

To serve: take the cake out of the freezer 10 to 15 minutes before you plan to serve it.

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Malteese cake

27 Apr

or, a no-bake maltesers cheesecake

I saw the recipe on this blog the other day and it reminded me of when I was studying in England, (3-4-5-10 years ago, no more, I swear) and we had an assignment to promote maltesers, so we  had to prepare a small advertising campaign or something like this (I can’t remember more details, I guess the information was on those brain cells that have been destroyed / replaced by new information throughout the years). We ate several bags of maltesers trying (unsuccessfully) to brainstorm and come up with some good ideas .. anyway ….we managed to get a decent grade and pass the class, but I don’t think I’ve put a malteser in my mouth ever since.

Flash forward to this week …. I saw this recipe and it “clicked” because I wanted to make something for my mom’s birthday, but not something too elaborate that will require me spending 5 days and nights in the kitchen, and not too chocolatey, because I have been making too many sweets with chocolate lately. It was also a good opportunity to broaden my “repertoire” and try something new (translation: I did not have time to make the super-duper cake , I saw in a well known pastry publication).

And voila,  the result.

A crunchy and yummy vanilla cheesecake with maltesers, which we will call from now on  a Malteese cake ….. (as soon as I popped one malteser in my mouth, the brainstorming began).
A few words about the recipe:
· Easy and quick, tasty and refreshing, definitely a winner
·The butter in this recipe is thrown cold in the food processor, along with the crashed cookies (it all comes together like a crumble), but there are variations out there that require you melt the butter and mix it with the cookies. I have not tried the latter method, so I don’t know if it works best.
· The original recipe calls  for a 23cm/9″ round spring form  pan, but I used my square brownie pan (20cm/8″) which was lined with greaseproof paper hanging from the sides,to make it easier to pull it out before serving.

Malteese cake
recipe from here The one with all the tastes

(or a no bake cheesecake with maltesers, for those who didn’t bother reading all the stuff above)

Ingrediends

Base
200 grams.chocolate sandwich cookies
100 grams. butter

Filling:
250 grams. heavy cream (35% fat)
2 tsp vanilla
200 grams. cream cheese (I used Philadelphia)
100 grams. confectioners sugar
2 packages (2×37 g.) Maltesers

Method

Put the cream in a bowl and beat with the mixer (whisk attachment), on high speed until thick (to resemble the texture of yogurt).
In a separate bowl, beat with the mixer on medium speed, the sugar with the cream cheese until light and fluffy. Add the vanilla and beat some more. With a spoon or spatula, add the whipped-cream to the cream cheese mixture, little by little little and stir/fold gently until incorporated.

Put 1 pack of maltesers in the food processor and pulse a few times until crashed. Gently fold them in the cream/cheese mixture.
Put the bowl with the filling in the fridge to firm up, while you make the base.

Crash the cookies  in a food processor.
Add the butter and continue beating until it all comes together (it will resemble a crumble mixture).
Press into pan with the back of a spoon or your fingers. (if it sticks on your hands, put it in the freezer for 2-3 minutes).

To assemble, pour the cream mixture over the base and spread it around evenly. Bang the tin on the work surface a couple of times to make sure that there are no gaps. Refrigerate for at least 3 hours to firm up and before serving it, decorate with the rest of the Maltesers.

judges’ rate: 9.45 (I hope  they were not telling me the time, instead)

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