I love fortune cookies. They make me feel like a child hoping I'll get a good fortune that will come true. Each New Year's Eve, I pass around fortune cookies to everyone at the table, and we all read them out to each other, always adding "in bed" at the end and giggling like teenagers. One year, I cracked opened my fortune cookie and it was empty. It turned out to be a tough year! This year, the fortune cookies I bought were dipped in white chocolate and all contained two or three fortunes in each. Before photographing this cake I noticed there was one fortune cookie remaining in the container on the counter from the holidays. And since it was Chinese New Year yesterday, I cracked it open to find four fortunes! I baked this cake in my cast iron pan that I found several years ago at a garage sale where a retired foodie was selling many of his prized cooking items. This was a great buy since I've used it often, but never for something sweet. Now I have a list of treats I want to bake up in my pan.

Recipe: Fresh Ginger and Chocolate Gingerbread

Makes: 1 9-inch square pan or 1 10-inch diameter cast iron pan (bake longer if using this size of cast iron pan and check the middle to ensure the cake is done)

Ingredients:

3 tablespoons confectioner's sugar (sifted)

Chocolate 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: Chocolate-Banded Ice Cream Torte

You can find the recipe for Chocolate-Banded Ice Cream Torte in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! 

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


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!

Recipe for Next Week (September 2)
Chunky Peanut Butter and Oatmeal Chocolate Chipsters on page 73 chosen by Stefany of Proceed with Caution.

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