Una Torta gelato al cioccolato perchè #L’ESTATENONFINISCEQUI

ricetta torta gelatoECCO LA RICETTA  DELLA MAESTRA PASTICCIERA ALICE MEDRICH

REESE’S BROWNIE ICE CREAM CAKE

YIELD: MAKES ON 6 INCH CAKE

Ingredients:

BROWNIE

(BROWNIE ADAPTED FROM ALICE MEDRICH. RECIPE WILL NEED TO BE DOUBLED AND BAKED IN A 16-3/4 BY 12 INCH JELLY-ROLL PAN)

  • 8 TABLESPOONS UNSALTED BUTTER
  • 4OZ. UNSWEETENED CHOCOLATE
  •  1 ¼ CUPS SUGAR
  •  1 TEASPOON VANILLA EXTRACT
  •  ¼ TEASPOON SALT
  •  2 LARGE EGGS
  •  ½ CUP ALL-PURPOSE FLOUR

ICE CREAM LAYER

  • 1 GALLON VANILLA ICE CREAM, SOFTENED
  • 2 CUPS MINI REESE’S PEANUT BUTTER CUPS, CHOPPED
  •  3/4 CUPS TOFFEE BITS

TOPPING:

  •  1 CUP HOT FUDGE SAUCE
  •  3/4 CUP MINI REESE’S PEANUT BUTTER CUPS, CHOPPED

Directions:

PREPARATION: COVER PAN WITH NONSTICK SPRAY. HEAT OVEN TO 400 DEGREES F.

TO MAKE BROWNIE LAYER:

  1. PLACE BUTTER AND CHOCOLATE IN A BOWL OVER SIMMERING WATER. STIR FREQUENTLY UNTIL MIXTURE IS MELTED. REMOVE CHOCOLATE MIXTURE FROM HEAT AND STIR IN SUGAR, VANILLA AND SALT. ADD THE EGGS ONE AT A TIME, STIRRING UNTIL EACH IS INCORPORATED BEFORE ADDING THE NEXT. STIR IN FLOUR AND BEAT WITH A WOODEN SPOON UNTIL MIXTURE IS GLOSSY ABOUT 1 MINUTE. POUR MIXTURE INTO JELLY ROLL PAN AND BAKE FOR 15-20 MINUTES, OR UNTIL THE BROWNIE STARTS TO PULL AWAY FROM THE SIDES OF PAN. ALLOW BROWNIES TO COOL COMPLETELY AND THEN USING A SIX-INCH ROUND STENCIL CUT OUT THREE ROUNDS (YOU WILL HAVE SOME LEFTOVER BROWNIE).

TO MAKE ICE CREAM LAYER:

  1. PLACE SOFTENED ICE CREAM IN A BOWL AND FOLD IN CHOPPED REESE’S CUPS AND TOFFEE.

ASSEMBLY:

  1. USE A SPRINGFORM PAN OR LINE A CAKE PAN WITH TWO LAYERS OF PLASTIC WRAP WITH A ONE INCH OVERHANG ALL THE WAY AROUND. PLACE A BROWNIE LAYER ON THE BOTTOM AND LAYER ICE CREAM ON TOP. REPEAT UNTIL FULLY ASSEMBLED, FINISHING WITH A BROWNIE LAYER ON TOP. FREEZE UNTIL SET. REMOVE FROM FREEZER ONCE SET AND POUR WARM HOT FUDGE ON TOP AND SPRINKLE WITH CRUSHED REESE’S TO FINISH.

ricetta 2
(Photo: Naomi Robinson)
rICETTA DAL bLOG bACHERS rOYALE

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