Sure, it’s winter. But, once you’re indoors, you’ve thawed out, had a big meal, and are ready for dessert, you can certainly enjoy a bit of ice cream this time of year—especially when its sandwiched between chocolate layers, making it like a giant after-dinner (frozen) mint; it makes a refreshing dessert after a big holiday dinner, or anytime, for that matter. ‘Tis the season for treats!
The cake has a dense fudge texture and does not become hard when frozen, notes cookbook author and recipe developer Elinor Klivans. It’s topped with the ice cream and “frosted” with fudge sauce. A big plus is that it can be prepared up to one week ahead and wait in the freezer until serving time. Other ice cream flavors that work well are mint chocolate chip, mocha chip, chocolate chip, or vanilla. (Recipe from Real Food.)
Fudge on Fudge Peppermint Ice Cream Cake
6 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
¼ c. (½ stick) unsalted butter, at room temperature
½ c. all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
2 large eggs
²⁄3 c. sugar
½ tsp. instant coffee granules dissolved in 1 tsp. water
1 tsp. vanilla extract
1 c. heavy whipping cream
1 tbsp. unsalted butter
9 oz. bittersweet chocolate, chopped or bittersweet chocolate chips
1 tsp. vanilla
3 pints peppermint ice cream, softened in the refrigerator for about 20 minutes
Position a rack in the middle of the oven. Preheat oven to 350°F. Remove the bottom of a 9-inch springform pan with sides at least 2¾ inches high and wrap the bottom with foil. Replace the bottom in the pan and butter the lined bottom and sides of the pan.
To make cake, put chopped chocolates and butter in a heatproof container (or top of a double boiler) and place over, but not touching, a saucepan of barely simmering water. Stir mixture over hot water until chocolate and butter are melted and smooth. Remove container from over water and set aside to cool slightly.
In a small bowl, stir flour, baking powder, and salt together. Set aside.
In a large bowl, using a mixer on medium speed, beat eggs and sugar until fluffy and lightened in color, about 3 minutes. Mix in dissolved coffee and vanilla. On low speed, mix in chocolate mixture until blended. Stir in flour mixture just until it is incorporated. Pour into prepared pan, spreading it evenly.
Bake until top looks puffed and crusty and a toothpick comes out with thick batter clinging to it, about 20 minutes. Let the cake cool in its pan, about 2 hours.
To make the sauce, heat the cream and butter in a medium saucepan over low heat until the cream is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat, add the chopped chocolate, and let it sit in the hot cream mixture for about 30 seconds to soften. Add vanilla and whisk sauce until it is smooth and all of the chocolate is melted. Set aside to cool slightly.
Use a thin, sharp knife to loosen the cooled cake from sides of pan. Remove sides of the pan and invert the cake onto a flat plate. Remove foil and discard it. Place the springform bottom on the cake and flip the cake right side up. Replace cake and pan bottom. This makes it easier to cut the cake and remove the slices.
Spread the ice cream evenly over the cake. Pour chocolate sauce over the top, tilting pan to spread it evenly.
Wrap the cake, in its pan, tightly in plastic wrap and then heavy-duty aluminum foil. Freeze overnight, or for up to 1 week.
To serve the cake, remove it from the freezer, unwrap it, and use a thin sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan and use a large, sharp knife to cut the cake into slices.
Nutrition info Fudge on Fudge Peppermint Ice Cream Cake (per serving): CALORIES 511 (299 from fat); FAT 34g (sat. 21g); CHOL 99mg; SODIUM 136mg; CARB 53g; FIBER 4g; PROTEIN 7g