This recipe was very easy and went together quickly...well, quickly if you consider you only had to mix up a bit of chocolate ganache, and then layer that and ice cream in the pan, waiting between layers to add the next, etc. Easy. As you can see, I need presentation work, obviously, to make this the showy dessert that it has every potential of being, as the layers smooshed a little, so maybe more time freezing between layers would help next time, and yesterday being what it was and all, putting out fires all day long, I spooned over some extra ganache thinned with a little cream, and a raspberry sauce I made with some raspberries, Chambord, a little sugar, heated and then strained. A few fresh raspberries tossed in the mix added some nice color and texture. I actually started this early in the morning yesterday, got distracted by pressing needs outside of the kitchen, continued with another layer, and another round of pressing needs outside the kitchen, because really one can't enough pressing needs that take one away from one's baking and all, and then finished assembling it before heading out the door at 6:00 to meet girlfriends for dinner. Yesterday's baking session was rather full of distractions like that this week. The guys were not happy to hear that the dessert needed six hours in the freezer (oops, forgot about that part when I decided I would do it all on Monday), necessitating an unveil of Tuesday night instead of Monday night when they have come to EXPECT dessert. I made mine in the little heart shaped springform pans and pulled one out this morning for a photo shoot so I could post here in a timely manner. Matt had a piece for breakfast (I know...stellar mom giving her kid ice cream torte for breakfast, but it was his second breakfast, the first one being more balanced and all). He declared it absolutely wonderful, said he would eat it any time I wanted to make it, and that he even liked the little heart shaped pan I used (what a good son to notice things like that, right?). The raspberry ice cream part was good...my chocolate layers went on Matt's place to be inhaled in record time. If you would like to try this recipe before buying the book, just click on Amy's name above and she will have it posted at some point today. Endless combinations for this recipe! Next week's recipe was chosen by Stefany of Proceed with Caution, is Chunky Peanut Butter and Oatmeal Chocolate Chipsters, and can be found on page 73. This week's Tuesdays with Dorie recipe, from the cookbook Baking: From My Home to Yours by Dorie Greenspan, is Chocolate-Banded Ice Cream Torte, can be found on pages 288-289, and was chosen by Amy of Food, Family, and Fun.
Oh, and for those who are wondering: 4 More Days Until The Boy Gets His Driver's License! It's going quickly now. Gotta run...sub-teaching Chemistry at Guerin for the rest of the day. Have a great week!