Tuesday, August 26, 2008

Chocolate-Banded Ice Cream Torte (TWD)


This week's Tuesdays with Dorie (TWD) recipe was chosen by Amy of Food, Family and Fun: the Chocolate-Banded Ice Cream Torte. Dorie calls it her version of a "grown up ice cream cake." It's layers of raspberry ice cream, sandwiched between rich and creamy chocolate ganache. To me, it's not so much an ice cream cake (which usually has actual cake layers in it), but more of a fancy way to serve ice cream with fudgey chocolate sauce.


I knew right away that I wanted to make mini tortes. I don't have mini springform pans, though, so I wasn't quite sure how. There were a few ideas I saw mentioned - lining a pan with plastic wrap or parchment, using paper baking molds, etc. In the end, I decided to use my molten chocolate cake specialty pan:


It was as close to a mini springform pan that I could get (and I'm always happen to find another use for it). My only other problem was that it only it makes 6 mini tortes and I knew I would need a few more because Dorie states her recipe yields eight servings. So I decided to use 8 ounce ceramic ramekins for the rest. Since my ramekins are shallow, I was only able to get 3 layers in those instead of 5. The presentation isn't as elegant in the ramekins, but it's still just as tasty :)


The recipe is rather simple. Puree some raspberries in your food processor. Then add a quart of your favorite vanilla ice cream and pulse until well combined. Layer with chocolate ganache, half of the ice cream, another layer of ganache, the rest of the ice cream, and follow with a final layer of ganache.


There's a lot of down time with this recipe while you're waiting for each layer to freeze, so you'll want to set aside several hours for it. The hardest part of this recipe for me was getting over my fear of raw eggs. The chocolate ganache has eight - yes eight - raw eggs in it! I suppose that if after 200+ TWD Bakers consumed this with no reports of death, it must be okay, right? ;) (If you're still fearful of using the raw eggs in this recipe, just get some pasteurized eggs.)


This torte is simple, yet elegant. It's perfect for entertaining because you can make it in advance (and it can be kept in the freezer for up to 1 month). Of course the possibilities are endless with this torte, as you can use any ice cream flavor you wish.

If you are going to make the mini tortes like I did, here are the measurements I used: the ganache layers were 1/8 cup each and the ice cream layers were 1/4 cup. For the ramekins, the ganache layers were 1/4 cup each and the ice cream layer was 1/2 cup. I probably won't go to the trouble of using a springform pan in the future, because I was perfectly happy with how these turned out in the ramekins.

Thanks again to Amy for choosing the Chocolate-Banded Ice Cream Torte. I'll definitely be making it again. If you would like the recipe for this torte, you can find it here on Amy's blog. Make sure you visit the TWD Blog Roll to see how everyone else enjoyed this lovely ice cream treat.

*Note: I made one change to this recipe - I used semisweet chocolate instead of bittersweet. For recipe tips, click here.


34 comments:

  1. Super yummy looking! Three layers is just as delicious as five!

    ReplyDelete
  2. The mini tortes are absolutely lovely! I can't wait to make this (talk about last minute on my part!). It's something I can actually eat with my wisdom teeth surgery, day two of recovery! Hooray!

    ReplyDelete
  3. I think Dorie is right, that seams like an adult version of ice-crem cake! It looks lovely and I think you did great doing them mini!

    ReplyDelete
  4. Great job! Everything is better in miniature!

    ReplyDelete
  5. I love your minis, and have no doubt that the ones in the ramekins were tasty despite the fact that you couldn't unmold them.

    ReplyDelete
  6. I love that you made them mini's! So cute, and they look decadent (as many of Dorie's recipes are!).

    ReplyDelete
  7. Wow, your minis turned out perfectly! What a great use for that fab pan you have. I agree: ice cream and chocolate sauce, or ice cream and truffle.
    Nancy

    ReplyDelete
  8. I made mini tortes too. Yours look great!

    ReplyDelete
  9. Love the mini tortes that you made!! Brilliant!!

    ReplyDelete
  10. Your torte looks really pretty! I only got three layers out of mine too because I didn't want a huge amount of ganache left over and only made 1/4 of the recipe.

    Thanks for your comment on my blog. Will a baking stone help with cookies spreading and which would you recommend?

    ReplyDelete
  11. Your photos came out great and the way you described the recipe did make it seem very easy.
    ~ingrid

    ReplyDelete
  12. I love the mini versions! So adorable!

    ReplyDelete
  13. What a nice summer treat. The mini ones are a great idea.

    ReplyDelete
  14. What a great combination - raspberry ice cream and chocolate! It looks fabulous!

    ReplyDelete
  15. I wish I had gone mini.

    My springform pan was just to big...I think.

    ReplyDelete
  16. as usual, tis the picture of perfection. they're the proper size, too--i'd only need three to satisfy me. :)

    ReplyDelete
  17. Wow. So not fair you get to eat this instead of me! They look amazing - and so cute.

    ReplyDelete
  18. that is such a cool pan! they turned out great :)

    ReplyDelete
  19. OH, I've been looking for something else to make with the molten lava cake pan to justify buying it. YESSSSSSSSSS.

    ReplyDelete
  20. That is SO gorgeous! I wish I had a pan to put my minis in, they just didn't turn out right! Yours looks perfect!

    ReplyDelete
  21. Beautiful job and I love the idea of mini tortes!

    ReplyDelete
  22. Looks great! Love the mini ones.

    ReplyDelete
  23. Yum your ice cream torte turned out beautifully!

    ReplyDelete
  24. Your mini tortes look fabulous!

    ReplyDelete
  25. Hey Jaime, sorry I ain't been over at your blog for a while now - i've had one crazy summer but trying to get back into routine blog reading again.

    You've been busy making all sorts of fab food. This looks gorgeous! I'd love share of this torte!

    ReplyDelete
  26. looks great, and i really like it in the ceramics...like and ice cream brulee!

    ReplyDelete
  27. Great ideas as usual. I love that last shot on the spoon. It looks luscious.

    ReplyDelete
  28. that looks great! especillay on one hot sumemer day....

    ReplyDelete
  29. I think they look amazing!!! I love them really!!! Gloria

    ReplyDelete
  30. I love your pan! Just the perfect size for mini tortes! Great job!

    ReplyDelete
  31. You did an awesome job, your pictues are great!

    ReplyDelete