Biscuit Joconde Imprime for Daring Bakers- My 25th Challenge!!

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Here it is! My attempt at the Joconde imprime filled to make an entremet! This challenge was really exciting since this was something I've never done before! The patterns that I came across on the net were amazing and eventhough mine didnt turn out as good as I had hoped, I am still happy with my attempt. The whole process went fine, but what I learned is that if we are making a pattern with chocolate paste and plain cake mix, the chocolate paste has to be really dark to give stunning patterns. I just eyeballed the recipe and so ended up with light chocolate paste, which still gave good patterns. I made swirls, dots and stripes, both with brown and pink tinted paste, but the chocolate striped one turned out the best.

I loved learning the technique and am proud to have completed another daring challenge! :-)I filled the biscuit joconde with chocolate mousse and decorated it with chocolate whipped cream and chocolate art as garnishes!

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
   1. 2. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
      3. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
      4. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
      5. Cool. Do not leave too long, or you will have difficulty removing it from mat.
      6. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)
      
      
      
      

      Preparing the MOLD for entremets:

      You can use any type of mold. I would suggest:

      7. Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
      8. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
      9. Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.

Check out all my previous Daring Baker challenges here. I am proud to have completed my 25th Daring Baker Challenge successfully!

Go DBers! Have a great day!

Jalapeno poppers

Hope you all had a great Christmas with your family and friends! Holiday season is the time to remember your loved ones and the blessings that you are thankful for. I am thankful for my husband, my little girl, my family, my home, and all the happiness that surrounds me! I was particularly ecstatic about Christmas this year because it was the first in our new home and I wanted it to be special! We exchanged gifts in the morning with my daughter being super excited about the gifts she got (ofcourse!!)! We sure did have a wonderful Christmas morning!

Since all our close family members are back in India, we had a great gathering with our friends! We had a such an amazing time together with them who generously showered my little girl with gifts. We had a traditional Kerala Christmas lunch with all the trimmings, I should say! But I did try out a few new appetizers which turned out awesome! We finished off our meal with traditional Christmas Fruit Cake and a Berry Black Forest trifle.

Jalapeno Poppers

I found this recipe on youtube for some wonderful jalapeno poppers and I definitely wanted to try them out. Check out the video where the presenter explains the technique beautifully. The jalapenos that I used were a bit thicker than what she used, so I had to bake them a bit longer. Other than that I would say this is a fool-proof recipe which would be well received especially among crowds who would love food with a kick to it!! Since we were entertaining and I was running around with last minute "things-to-do" we couldn't take a lot of pictures.

I made some modifications to the recipe in the amounts used and here is what I did.. You might still have some stuffing left over which I think makes for a good topping for chips!

Recipe (Makes 24 servings):

Jalapenos -12
Cream cheese - 6 oz
Mozzarella cheese - 1/2 cup
Mild cheddar cheese - 1/2 cup
Beef lil smokies - 6-8 chopped finely
Onion - 1/2 cup, chopped finely
Bacon - 2 strips, cut into small pieces

Method:

Preheat the oven to 350F.

Cut the jalapenos lengthwise into halves. Remove the seeds and membranes using a knife or a melon baller.

Cook the bacon so that they are nicely brown and crisp, drain on paper towels.

Remove the bacon grease and in the same pan, add some more oil and saute the finely chopped onions.

Once the onions are cooked, add the finely chopped sausage and cook until heated through.

In a bowl, combine the onion-sausage mix, crumbled bacon and cream cheese well.

Add the shredded mozzarella and mild cheddar cheeses and mix well.

Fill each of the jalapeno halves with the cheese-sausage-bacon mix to the height of the pepper half.

Bake at 350F for 20 minutes or longer until the peppers are cooked through.

Serve the poppers on a platter with some sour cream to cool down the heat, if any!

VERDICT: I just loved loved loved these!!! Once they are cooked through they just have the wonderful flavor of the cheeses, the peppers and the bacon, but I did come across a few raw tips of peppers which gave us (and some guests) a bit of a trouble! Nevertheless, this is a wonderful recipe which will be made again in my house soon!!


NOTES:

1. Check out the video for the actual recipe.
2. If the peppers arent cooked through, they will have some heat, so make sure there aren't any raw ones.

Thanks again for visiting Tasty treats! Have a wonderful week ahead!

Happy Holidays!

Happy holidays!

Wishing all my readers, supporters, friends and family a very Merry Christmas, a wonderful holiday season and a happy and prosperous New Year 2011 !!

I will be blogging soon about some new amazing recipes that I tried out during the holidays! See you soon back at Tasty treats!

Cheers!!

Yeast Doughnuts for Daring Baker's Challenge!

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Yes!! I did it on time! Its been a couple of months since I've posted on the blog, and I've missed a few of the challenges as well... But I'm more than happy to be back, that too with a successful completion of the challenge! There is a reason I've highlighted the word "successful". Its because it had every reason to be the opposite when I attempted the challenge! Of course, I kind of "planned' it for the last minute.. Starting the challenge the evening before the posting date is never easy.. My little girl's school harvest festival being on the same evening didn't help much! We just went through a move (Yay! We are in our new home!!) and my baking/measuring stuff are still somewhere in the boxes.. Eyeballing 2/3 cup of flour is not fun! And the weather has gone berserk here- extremely windy, rainy and a bit cold. Doughnuts rising well..? I didn't think so! Ages old yeast also added to the chaos...

But even after everything that could've gone wrong, I completed the challenge - "successfully". The yeast didn't froth initially, but I still went ahead with making the dough. I didn't have a stand mixer, so I just mixed with a spoon and then later kneaded the dough a bit. But it came together in just a few minutes, nice, soft and smooth! I left the dough in the pre-warmed oven to help it rise a bit and left for my little one's school. But the dough didn't seem to have risen (maybe it did a bit!?) when I came back, but since there was no going back, I rolled the dough out and cut out the doughnuts.

I just wanted to test whether the doughnuts would be any good with the seemingly flat dough! But it wasn't as bad as I thought and showed some promise. So I cut out the rest of the doughnuts and let it sit in a warmed oven for about 30 minutes. I didn't have a thermometer so again, it was hard keeping the temperature constant. Anyways, the doughnuts fried beautifully to a golden brown color quickly and was crisp on the outside with a yeasty chewy inside. I was surprised at how "well-rounded" they got once they were in the oil. My only issue was many of them cracking open in the oil (which I assumed was due to the oil being heated up too much?).

Anyways, despite everything, the doughnuts turned out really nice. I really didn't know how to dress up a doughnut, so a sprinkle of powdered sugar did the trick well..

I think this is a very solid recipe which would give consistent results and even after so many drawbacks, I got it right! I'm happy to be back, and that too with some handsome doughnuts!

Yeast Doughnuts:

Preparation time:

Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size

Ingredients

Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard) Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil
(can substitute any flavorless oil used for frying)




Directions:

1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)

2. Place the shortening in a bowl and pour warmed milk over. Set aside.

3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.

5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.

6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.

7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).

9. Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.

11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).

12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.



Bomboloni

Preparation time:
Hands on prep time - 35 minutes
Rising time - 1 1/2 hours plus overnight
Cooking time - 10 minutes
Yield: About 32 Bomboloni

Ingredients

Water, Lukewarm 1/3 cup + 1 Tablespoon
Active Dry Yeast 3 ¼ teaspoon (1.5 pkgs.) / 16.25 ml / 10 gm / .35 oz
Honey 1.5 Tablespoon / 22.5 ml
All Purpose Flour 3 cup / 720 ml / 420 gm / 14 ¾ oz
Milk 3 Tablespoon / 45 ml
Egg Yolk, Large 6
White Granulated Sugar 1/3 cup / 80 ml / 75 gm / 2 2/3 oz + more for rolling
Kosher (Flaked) Salt 2 teaspoon / 10 ml / 6 gm / .2 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Canola Oil 3 cup / 720 ml / (Or any other flavorless oil used for frying)
Raspberry Jam, Seedless ¾ cup / 180 ml / 300 gm / 10.5 oz (or any flavor jam, preserves, jelly)

Directions:

1. In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons (160 gm) of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.

2. Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 ¾ cups plus 2 tablespoons (260 gm) of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl.

3. Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight.

4. In a large saucepan, heat the canola oil to 360°F/180°C. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch (12 mm)of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/2 inch (12 mm) thick. Using a 2-inch (50 mm) round biscuit cutter, stamp out rounds. The original recipe said to not re-roll the dough, but I did and found it to be fine. Fry the rounds, 4 to 5 at a time, until they are browned, about 4 minutes (mine only took about a minute each – try to go more by sight). Be sure to keep the oil between 360°F and 375°F 180°C and 190°C. Drain the bomboloni on paper towels.

5. Roll them in the granulated sugar.

Filling Directions:

Fit a pastry bag with a plain donut tip (or a 1/4-inch (6 mm) tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm.

Thanks for visiting me today! Have a great day!

Swiss Swirl Icecream Cake for DB Challenge!

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

I finally got around to attempting this challenge last weekend. I was disappointed that I couldn't do last month's challenge, so I made sure that I did this one.. The baking part with the two swiss rolls went fine. I should say that never before have my swiss rolls been this soft and tasty. I particularly loved the fact that the filling was light Chantilly cream and not the heavy over-sweet buttercream or jam! The only thing that I felt I would change was the amount of cream used because I felt that the recipe given kind of over-stuffed the roll. But nevertheless, it was delicious and light! I guess since I used a smaller bowl to assemble the icecream cake, almost the whole second roll was excess for me (no regrets there, anyways!!).

I didn't get to go too creative with the icecream flavors. I went with the recipes given kind of "settling" for the vanilla icecream and chocolate icecream as the two flavors (eventhough my longing was to make rose-flavored and pistachio flavored icecreams!!). I used icecream maker to make both icecreams! I really didnt like the taste of the fudge sauce alone, but everything came together in the end. I felt that it tasted just like it was- sweetend water with cocoa! Maybe it would have been better if we had made some chocolate ganache for the filling!

I assembled the cake slices and the vanilla icecream on Sunday. I also made the Chocolate icecream. I was planning to make the fudge sauce and assemble the rest of the cake on the evening before the challenge reveal date. Unfortunately, when I came back home I found that the freezer wasn't closed properly and that the cake/vanilla icecream was soft!!! I still made the fudge sauce, waited a while for it to cool down and keeping my fingers crossed added the slightly warm sauce on top the vanilla icecream! Ofcourse, there is a reason for every instruction in the recipe, the sauce melted the icecream a bit and kind of became gooey. But I just hoped that too much damage wasn't done. I waited for an hour, but the icecream/fudge had still not set, but I added the softened chocolate icecream on top and just hoped that I would still have the three separate layers when I cut into the icecream cake.

I had to wait till evening today so that the cake could harden and I could take pictures once I came back from work. The unmolding was quick, and I decorated the cake with some cherries, shaved chocolate and sugar-frosted cherries on top. My cake slices were not clean - maybe I should have partially frozen the swiss roll before cutting into slices which would have made lesser smearing of cream on the cake. But other than that everything looked good and I was happy with the icecream cake.

VERDICT: Today was the best day for this icecream cake because the weather was unbearably hot in MN and there even was a heat advisory!! The thought of the icecream cake got me through the harsh evening commute! The icecream cake was perfect for this hot day. It was delicious, sweet and cold, everything you would expect from an icecream cake. Maybe its just me, but I wasn't "wow"ed by it though! I felt that the cake was a little bland tasting once it absorbed a bit of moisture or maybe it was because of freeze thawing!? Who knows, maybe it was because my swirl slices almost completely thawed because of the freezer mishap! A delight for sure for the eyes because of its layers, but somehow didn't rise to my expectations. I honestly felt that the individual elements worked better for me separately... We would give a 7.5/10 for this cake..

But one thing is for sure, it was a hit with my daughter! She rarely asks for seconds (be it any kind of food, including desserts!) but she wanted an additional piece of the icecream cake!

Swiss roll ice cream cake

inspired by the recipe of the same name from the Taste of Home website)

Swiss rolls - Recipe

Preparation time- 10 minutes
Baking time- 10-12 minutes
Rolling and cooling time- at least 30 minutes
Filling-5-8 minutes
Filling and rolling- 5-10 minutes

Ingredients-

6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans

For the filling-

2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar

Method-

1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.

2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.

3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.

4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.

5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.

6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.

7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.

8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.

9. Repeat the same for the next cake as well.

10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.

11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.

12. Divide the cream mixture between the completely cooled cakes.

13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).

14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

Vanilla ice cream

Preparation time-5 minutes+freezing

Ingredients-

2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of granulated sugar

Method-

1. Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

2. Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Hot fudge sauce

Preparation time-2 minutes
Cooking time-2 minutes

Ingredients-

1 C / 230gms/ 8 oz of caster sugar
3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder
2 tblsp /15gms/ 1 oz of cornflour/cornstarch
1 and ½ C /355ml /12 fl oz of water
1 tblsp /14gms/ 1 oz butter
1 tsp/5 ml / .15 fl oz vanilla extract

Method-

1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.

2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).

3. Remove from heat and mix in the butter and vanilla. Keep aside to cool .


Chocolate ice cream

Preparation time- 5 minutes + freezing

Ingredients-

2C/ 500 ml whipping cream
1 C/230gms/8 oz caster sugar
3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder

Method-

1. Grind together the sugar and the cocoa powder in a food processor .

2. In a saucepan, add all the ingredients and whisk lightly.

3. Place the pan over heat and keep stirring till it begins to bubble around the edges.

4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.

5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Assembly

1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).

2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour).

5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour).

6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .

7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

Thank you Sunita, for a wonderful and interesting challenge!

style="font-family:trebuchet ms;">Thanks for visiting me today! Have a great week ahead! I will be back soon with the decorating details of a cake that I made for a dinner party!!