We have been blogging for one year! In celebration of this momentous occasion, we all decided to make the same cake -- Dorie Greenspan's Chocolate Banded Ice Cream Torte. Yum! Here are our takes:Rebecca
This cake took a long time, but also didn't. I know that doesn't make any sense, but the components are very simple and quick to put together, but there is a lot of waiting around time. Part of the reason that my cake doesn't look straight is because I didn't let the layers freeze for enough time before adding the next component (note to self: do not make this cake starting at 9:30PM) and because I am incapable of dividing the ice cream in half just by eyeballing it. However, it was delicious. I am so glad we picked this because it was amazing. Totally worth all the waiting around until almost 1AM.
I didn't make any changes to Dorie's recipe, except that I made my own raspberry ice cream, from David Lebovitz's The Perfect Scoop. It was really good, but annoying to strain out all the seeds from the puree. I think raspberry and chocolate are pretty perfect together, but I could see using strawberry, coffee, burnt sugar or pretty much anything else. You can get the recipe for the cake and the raspberry ice cream after the jump.
Rachel here. As you all know by now, I'm the freakish sister who doesn't like chocolate. So I decided to take Dorie's recipe and put my own ganache-free spin on it. I used brownies instead of ganache, and then chose a caramel ice cream for the in-between layers, since I love the brownie/ caramel combo. I made the brownies in a springform pan, so that I would be able to take the brownies out and then put them back in the pan afterward. I realized once I took them out that they wouldn't be thick enough to cut slice into thirds-- if I were to do it again, I would make a recipe and a half so they would be thicker. So I put a layer of ice cream down on the bottom, then a layer of brownie, then another layer of ice cream and then another layer of brownie. Yum! Sarah, you're up...
Sarah here. It's odd that we picked this recipe for the Baking Sisters' birthday, since it doesn't actually involve any baking, but after a year of crazy intense baking I guess it was time to give our poor ovens a rest. And this recipe was so excellent! For whatever reason, I had a devil of a time trying to find raspberry ice cream in Cambridge so I ended up going with something called Crema di Marscapone. According to the Carte D'or Web site, it's "Divinely smooth ice cream made with authentic mascarpone, swirled with red berry sauce and sprinkled with pistachios. It's a real taste of Italian inspired indulgence." Indeed. Anyway, I wasn't sure what the pistachios were so I skimmed them off the top and I'm glad I did, because I don't think they would have gone well with the texture.
In terms of the procedure, my only advice would be to make sure the ganache layers are really good and frozen before you add the ice cream, because they can look deceptively smooth and then get all up in yo ice cream's grill when you try to add the next layer. I would also advise you to do something (grease? add parchment paper?) to the bottom of the pan, because the bottom layer of ganache would often get stuck and have to be pried out in an awkward manner that ruined the otherwise beautiful presentation of the slice. And it really is beautiful, not to mention delicious! Everyone will be so impressed when you serve it at your next party or picnic, and it's not that difficult at all! Thanks yet again, Dorie, we love you!