![]() ![]() Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Spread with an offset spatula to make a smooth top. Scoop the ice cream onto the cookie layer, packing it in tightly. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Decorate with whipped cream swirls and Andes mints, if desired.For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Pour the remaining ganche into the center of the cake. Transfer the ganache into a piping bag, snip off the corner, and drip the ganache along the edge of the cake, encouraging the ganache to run down the sides. Set aside to cool, whisking occasionally, until the ganache has thickened but is still pourable, 10 to 15 minutes. Allow this mixture to sit for 2 minutes to melt the chocolate, and then whisk from the center outside until the ganache is smooth. Place the chopped chocolate in a glass mixing bowl and pour the cream over the chocolate.
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