Caramel rum delirium ice cream cake * part 3

12 servings

Ingredients

Quantity Ingredient

Directions

KAREN PHILLIPS CBTX40A

DIRECTIONS CONTINUE

To assemble the cake, remove the bottom of the sprinform pan from the cake. Keep the cake on a 10-inch plate while thoroughly washing, drying, and reassembling the springform pan. Slice the cake horizontally into 3 equal layers. Place the bottom layer in the springform pan, portion half the ice cream on top of the cake layer, and spread the ice cream evenly over the cake. Place the center section of the cake on top of the layer of ice cream. Portion remaining ice cream over the cake and spread evenly. Place the top portion of the cake on top of the ice cream layer and gently press down on the cake. Cover the sprinform pan with film wrap and freeze the cake for at least 12 hours. When the cake has been in the freezer for 12 hours, prepare the ganache.

To remove the cake from the springform pan, first remove the film wrap. Wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cover the sides of the pan). Hold the towel tightly around the pan for 1 minute, then release the sprinform and remove the cake. Return the cake to the freezer for 30 minutes.

Remove the cake from the freezer. Pour the ganache over the cake and use a cake spatula to create an even coating of ganache on both the top and sides of the cake. Return the cake to the freezer for at least 15 to 20 minutes. To serve, cut the cake with a serrated slicer. Heat the blade of the slicer under hot running water before making each slice. Hold the slices at room temperature for 5 to 7 minutes before serving.

Source: Death By Chocolate Cookbook by Marcel Desaulniers

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