Just a reminder that Saturday is our our “Secret Sale” – June 16 from 10 to 3!
I thought I would share something completely different with you this time besides showing you all of our great products. Wish I could make this recipe and have all of come and sit down and enjoy it with me.
Some of you who had seen a post I had done on a “foodie party website” in the late spring of 2011 had wanted the recipe for the dessert I had served. So I decided to share it on my business blog. It will sound like a lot of trouble, but I promise you, your guests will love it. Just don’t let them get too full with all the other food before the dessert. Or, try serving the dessert first. It will probably cut down on the meat bill!
First, I make a 20-Minute Fudge Cake. I usually make it ahead of time and serve it just as the cake and save half or less and freeze it for later use with this recipe. The recipe for the cake is as follows:
20-Minute Fudge Cake Recipe
For the cake:
2 cups sugar
2 cups flour
1 teaspoon soda
1/2 cup buttermilk (I just sour my milk)
1/2 cup shortening
1 cup water
4 tablespoons cocoa
1 teaspoon vanilla
For the frosting:
1 stick margarine or butter
1/3 cup milk
4 tablespoons cocoa
4 1/2 cups powdered sugar
1 cup nuts (optional)
1 teaspoon vanilla
Sift and mix sugar, flour and soda. In saucepan, mix and bring to a boil shortening, margarine, water and cocoa. Pour over sugar and flour mixture while hot. Stir in milk, eggs and vanilla. Pour into greased 12 by 18 by 1-inch cookie sheet. Bake at 400 degrees for 20 minutes. Start preparing frosting during last 5 minutes of baking. In saucepan mix margarine, milk and cocoa and bring to a boil. Stir in powdered sugar and vanilla. Spread on cake while cake is warm.
On the day you decide to make this actual “Special Chocolate Experience”, cut the fudge cake in the desired square dimension you desire. Remember, you are going to need two of these squares to complete this project. Then cut vanilla ice cream in the same dimension as the square chocolate cake.
Put one square on bottom, add the ice cream on top of that square, then mount the last piece of cake on top of the ice cream.
Cover with foil and put in deep freeze. You have just completed the hardest part of this dessert. The rest only sounds difficult.
Then make the Chocolate Ganache. This only sounds hard to make. It is one of the easiest, most elegant and sophisticated dessert term I’ve ever heard. 🙂 Here goes:
Chocolate Ganache Recipe
9 ounces bittersweet chocolate. (I used semi-sweet chocolate chips)
1 cup heavy cream
1 tablespoon dark rum (I used vanilla)
Place the chocolate into a medium bowl. Heat the cream in a small pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pan. When the cream has come to a boil, pour over the chocolate, and whisk until smooth. Stir in the rum or vanilla, if desired.
Allow the ganache to cool slightly before using on the dessert over the cake. This will thicken as it cools. So use at whatever thickness you desire. Sometimes, I make the ganache ahead of time and either freeze or put it in the refrigerator.
Then make the special whipping cream. I make this whipping cream, because it holds its’ shape better that just sweetened whipping cream. Here is that recipe:
Whipping Cream Recipe
2 tablespoons cold water
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
1/4 teaspoon almond extract
1/2 cup confectioner’s sugar
In a small bowl, combine water and gelatin; let stand for 2 minutes. Microwave on High for 30 seconds, or until gelatin is dissolved; set aside to cool slightly.
In a medium bowl, beat cream and almond extract at high speed with an electric mixer until soft peaks form. Gradually add confectioner’s sugar, beating until stiff peaks form. Beat in gelatin until well combined.
Refrigerate until ready to use.
This is a really special dessert and it is worth all the trouble.
About 15 minutes before serving the dessert, get out of freezer and let thaw for a few minutes.
Then add a beautiful topping of the chocolate ganache (cooled) then a very generous big scoop of the whipping cream. Now, drizzle caramel ice cream topping over the cake and the whipping cream. Then add another drizzle of ganache topping. It’s also pretty to have the caramel drizzled on the plate. Then top with chopped nuts.
Serve immediately with lots of spoons.
It’s a great way of sharing together with people you don’t mind swapping germs with. 🙂 Or, you could slice off pieces for each guest. I assure you, everyone will feel so special for all the work you’ve gone to. It is a beautiful dessert. And the plate you serve it on, only adds to the awesomeness of the dessert.
Have a great time with different variations of this dessert. Once you’ve made it, you’ll think of different ways to make it more adaptable to a group. Whatever you do with it, I’m sure it will be impressive.
Hope to see you this weekend and we’ll talk about the dessert. Remember, we’re offering 25% off of the whole store to all email customers. If you’re not a part of our email group, sign up on the website and you’re good to go. Saturday, June 16, 10 to 3. Maybe we’ll see you. I hope so!