Monday, April 18, 2011

Dorie and Oprah and Chocolate-Banded Ice Cream Torte

Thank you Dorie (@DorieGreenspan) for mentioning my variation on your cake as one of your favorites to the people at O (Oprah!) magazine. What an honor. Dorie is an inspiration who takes the time to respond and encourage people to follow their passion. I have several of Dorie's cookbooks, and many recipes have become favorites at our house. I look forward to trying many more. {You can read all about Dorie and the baking group called Tuesdays with Dorie in the May 2011 edition of the Oprah Magazine.}

And thank you Oprah for including my adaptation of one of Dorie’s recipes on the Oprah website that I morphed into popsicles: Chocolate-Banded Ice Cream Torte.

Here is my post about this recipe...

Chocolate-Banded Ice Cream TorteChocolate and raspberries are a classic, indulgent and tasty combination. In this recipe, Dorie freezes them together in a delicious ice cream cake that appeals to the over 10 set!

Chocolate “Ganache”

The chocolate part of the dessert is basically an unbaked flourless chocolate cake: chocolate, butter, sugar, and eggs. Although it’s called a ganache in the cookbook, technically a ganache is just cream and chocolate (no eggs or butter).

{Warning: This dessert contains raw eggs, so you should be careful since there’s a chance the egg may be contaminated with Salmonella, a bacteria that can cause food poisoning. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.}

As for the chocolate, I used Bernard Callebaut, who is internationally recognized for producing the best chocolate in Canada and throughout the world. When I was in Saskatchewan, I was able to pick up some Callebaut chocolate at one of his locations. After returning to Ottawa, I found out that my favorite local chocolatier, Truffle Treasures, uses Callebaut chocolate in her truffles, and I can buy Callebaut at her store too.

To make the chocolate ganache, first I melted the chocolate and butter and then added the sugar. After this mixture had cooled a bit, I added the eggs one at a time. {You don’t want the mixture to be too hot when you add the eggs or it will coagulate and you’ll have bits of scrambled eggs in the chocolate.}

Ice Cream

The ice cream step is easy. Using my food processor, I puréed raspberries and added my favorite vanilla ice cream. Then, I threw in a splash of framboise.

Playing Around

I tried freezing this dessert in popsicle molds, but I think it would be better to dip them in the chocolate after freezing the ice cream in the molds so that you have a bite of chocolate with each bite of raspberry ice cream.

Recipe

Ingredients for Chocolate-Banded Ice Cream TorteYou can find the recipe for Chocolate-Banded Ice Cream Torte in the book Baking: From My Home to Yours by Dorie Greenspan.

Yield: This recipe made 10 popsicles and one 7-inch springform pan.

Chocolate-Banded Ice Cream Torte

Tasting Notes

The reviews on this one were mixed from the under 10 set: one daughter liked the chocolate but not the raspberry ice cream, another liked the raspberry ice cream but not the chocolate, and the third liked both together. The adult set thought it was delicious!

Top 15 Treats from Tuesdays with Dorie

Here are my top 15 favorite recipes from the Tuesdays with Dorie treats I made:












French Yogurt Cake with Marmalade Glaze
French Yogurt Cake

Lemon Cup Custard
Lemon Cup Custard

Chocolate Armagnac Cake
Chocolate Armagnac Cake

Floating Islands
Floating Islands

World Peace Cookies
World Peace Cookies

Arborio Rice Pudding
Arborio Rice Pudding

Chocolate-Chocolate Cupcakes
Chocolate Chocolate Cupcakes

Lenox Almond Biscotti
Lenox Almond Biscotti

Dimply Plum Cake
Dimply Plum Cake

Double-Crusted Blueberry Pie
Double-Crusted Blueberry Pie

Peppermint Cream Puff Ring...Swan
Peppermint Cream Puff Ring

French Chocolate Brownies
French Chocolate Brownies

The Most Extraordinary French Lemon Cream Tart
The Most Extraordinary French Lemon Cream Tart

Gooey Chocolate Cake
Gooey Chocolate Cake

Caramel-Topped Flan
Caramel-Topped Flan


To see all the treats I baked for Tuesdays with Dorie, click here.

You should really buy Dorie’s cookbook Baking: From My Home to Yours. There are so many wonderful recipes between its covers.




7 comments:

Nancy/n.o.e said...

What a fun post! I love seeing your creative variations on Dorie's recipes and your Top 15 list. I'll have to make another top list for TWD soon, it's been a long time. The article in O was fun to be a part of and to read. Congrats on your mentions!

Maureen said...

I think it's wonderfully creative to take a recipe and look at it in a totally different way. I'm going to try this!

Anh said...

this is so cute, Shari! you are so creative.

Helene said...

This is so nice. Can't wait to get my Oprah magazine. Congratulations!

thepickyeater said...

perfect for summer !! yumm..happy cooking ! do stop by my blog :)

Mary said...

Congrats on your mention and recipe feature! I had somehow missed this the first time around. The article in O mag. was so fun to be a part of and so fun to read too.

getgoinggirly said...

I love your blog! This is my first time here and I really like the way it is layed out. The photos make my mouth water. I am going to make the yogurt coffee cake!