CHOCOLATE CHIP CAKE WITH TOFFEE SAUCE, CHOCOLATE GANACHE AND VANILLA ICE CREAM BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans.
- Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well.
- Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes.
- For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate.
- For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste.
- For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light.
- In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream.
- Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag.
- To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a "frosting dam" to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature.
ICE CREAM CAKE
I don't think a cook's job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves not more than a bit of stirring. You must, though, serve a warm sauce with it - it's the crowning glory - and I've certainly given you options below. To be frank, you can choose different biscuits/cookies, different nuts and different nubbly bits generally to mix in with the ice cream and give crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved. Sorry, but that's just how it is.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
- Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
- Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
- Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
- Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
- Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
- Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.
COFFEE-TOFFEE ICE CREAM CAKE
I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time P1D
Yield 1 cake
Number Of Ingredients 7
Steps:
- Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
- Spread the chocolate ice cream evenly over the crumbs.
- Sprinkle 4 crushed Heath bars over the chocolate ice cream.
- Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
- Cover with the remaining 1 cup macaroons.
- Layer the vanilla ice cream over the macaroons.
- Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
- Cover, and freeze at least 8 hours, or overnight.
- When ready to serve, run a blade of a kitchen knife around the edges of the pan.
- Remove the sides, and place the ice cream cake on a platter.
- For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
- Slice and serve-- Yummy!
CHOCOLATE TOFFEE CRUNCH ICE CREAM CAKE
I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.
Provided by DreamoBway
Categories Frozen Desserts
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, butter, and water.
- Pour into a well greased 13x9 pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- When cake is fully cooled, using a serrated knife, cut cake in half lengthwise.
- Place the bottom half of the cake back in the pan. Top with the softened ice cream, and spread it evenly over the cake. Sprinkle the toffee chips in an even layer over the ice cream. Place the top layer of the cake on the toffee chips/ice cream. Spread the softened Cool Whip over the top of the cake.
- Freeze 2 or more hours before serving.
ULTIMATE TOFFEE ICE CREAM CAKE
Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.
Provided by bridge
Categories Ice Cream Cake
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
- Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
- Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 12 g, Sodium 173.3 mg, Sugar 24 g
TOFFEE CRUNCH ICE CREAM
I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings (3 cups).
Number Of Ingredients 10
Steps:
- In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.
Nutrition Facts :
ULTIMATE TOFFEE ICE CREAM CAKE
Ice cream + chocolate chip cookies + toffee = happiness. I invented this concoction based on my intuition. I simply use store-bought cookie dough for ease.
Provided by bridge
Categories Ice Cream Cake
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
- Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
- Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 24.7 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 12 g, Sodium 173.3 mg, Sugar 24 g
More about "ultimate toffee ice cream cake recipes"
THE ULTIMATE STICKY TOFFEE CAKE RECIPE WITH CARAMEL …
From inspiredbycharm.com
5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 554 per serving
- Begin by preheating your oven to 350 degrees Lightly grease a 10-cup bundt pan with baking spray and set aside.
- For the cake, in a medium bowl, stir together the finely chopped dates, boiling water, baking soda, and vanilla extract. Let sit for 10 minutes.
- With a stand or hand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, and mix until blended, scraping down the sides of the bowl as needed.
THIS HEATH ICE CREAM CAKE IS A TOFFEE-LOVER'S DREAM - TASTE OF …
From tasteofhome.com
Author Sophia LoEstimated Reading Time 2 mins
BEST STICKY TOFFEE APPLE CAKE RECIPE | FOOD NETWORK CANADA
From foodnetwork.ca
FROZEN CARAMEL TOFFEE ICE CREAM SANDWICH DESSERT
From recipegirl.com
ULTIMATE TOFFEE ICE CREAM CAKE RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
24 BEST ICE CREAM CAKE RECIPES - FOOD.COM
From food.com
CHOCOLATE COFFEE ICE CREAM CAKE RECIPE ON FOOD52
From food52.com
TOFFEE ICE CREAM RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
COFFEE ICE CREAM CAKE - THE LITTLE EPICUREAN
From thelittleepicurean.com
TOFFEE ICE-CREAM CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ULTIMATE TOFFEE ICE CREAM CAKE - EASY COOK FIND
From easycookfind.com
BISCOFF TOFFEE ICE CREAM CAKE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY 5 LAYER ICE CREAM CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TOFFEE CRUNCH LAYER CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
COFFEE TOFFEE ICE CREAM CAKE RECIPES
From tfrecipes.com
TOFFEE CAKE WITH ICE CREAM: THE ULTIMATE DESSERT | DOUGHBIES
From doughbies.com
You'll also love