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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
You can find the recipe for Chocolate-Banded Ice Cream Torte in the book Baking: From My Home to Yours 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.
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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.
30 comments:
the popsicle looks so cute! great idea for portioning :) love all of your pics!
Wow, you sure did get a lot of goodies out of this recipe! They look fabulous, and at least it was a nicely balanced family review over all.
great idea doing popsicles. It looks yummy!
How pretty! I can understand how you would want to switch to dipped instead, though.
Great job! I would eat the watermelon too, to wash down the chocolate. See you tomorrow.
What a great idea to make pops! They look adorable. I made one big torte, and now I'm trying to get rid of it! I can't even walk across the street without it melting! :O
So pretty! You always have the most fun ideas.
Wow, popsicles! Brilliant idea. They look so good :)
Mmmmm, popsicles! A portable way to get my calories. ;-)
Sorry I can't think of anything more original to say, but ditto on the fantastic looking popsicles - love that idea!
i'd love a ganache pop-- they look great!
I love the idea of dipping these in ganache - decadently delicious.
Love how you stuck the popcicle in the watermelon! Cute very cute!
No, you did not make popsicles! Your creativity is amazing! So adorable and I'm sure very tasty.
That was such a cool idea! My icecream could've passed for a popsicle with all those icy pieces..
I love your photos. And the popsicle idea is great!
great idea to do popsicles. if i would've done that i could've stopped myself from eating a big huge hunk of torte and then having to go out for an hour walk to burn some calories. :)
Well, well... aren't you so seriously clever! Fantastic job and very cool.
oh my gosh... those look amazingly delicious! Yum!
What a great idea to do a popsicle. I love your granola grabber cones, too. How funny about the mixed reviews. Kids are just a tough crowd.
Hello Shari!
I'm back... and more than happy to get back on track with your blog (and your amazing and delicate personnality)!
Had a great time in Europe, discovered plenty of new things which I can't wait to share with you...
Enough blabbing... I have a lot of reading to do here!
Shari,
Its unanimous! Fun presentation. I too used Callebaut, strong really dark chocolate. (70% cacoa) Just curious what percentage of dark chocolate you used. Love the stuff for baking.
AmyRuth
Innovative as always! Love those ice pops! So great!
You are extremely creative and beautiful pictures! I'm impressed.
Love the grown-up's Popsicle version!
Those pops are great! Very cute and creative. I love what you do with these recipes each week.
cute pops! Great idea!
I love the popsicles!!!
MMM - the idea of the ice cream dipped in chocolate. Now that sounds amazing!
You always come up with the most interesting twists on Tuesdays..:)
great presentation! love the colours and such lovely pictures :)
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