Wednesday, August 27, 2008

TWD: Not pretty enough to photograph, good enough to eat

This week's TWD recipe, Chocolate Banded Ice Cream Torte, was selected by Amy of Food, Family and Fun. I was very excited when I was reading this recipe...until I got to the part where the chocolate ganache called for EIGHT eggs, and not just EIGHT eggs, EIGHT RAW eggs. I said ewww and thought about skipping this week. However, since I skipped last week's recipe, I didn't want to be a two-weeks-in-a-row skipper. So I checked out the TWD page and read some of the comments the other bloggers had posted about this recipe. One participant said she used brownies in place of the ganache, so I decided that was the way to go for me as well. (I can't remember who used brownies, but I'm checking for her blog and will post when I find it.)

So off I went searching for a brownie recipe and I decided to check the past recipes from TWD. One of the very first recipes made was the quintuple chocolate brownie (I'll post that later) which I have been drolling over ever since buying Baking from My Home to Yours by Dorie Greenspan, the inspiration for Tuesdays with Dorie. My husband likes fudgy style brownies, and the quintuple chocolate brownie recipe said that it was a fudgy style brownie, so a win-win in my book...please the husband AND avoid making a ganache that has EIGHT RAW eggs in it. Score!

The problem was this...I have no patience. Zero, zilch, nada...especially when it comes to something chocolate and me wanting to eat said chocolate. So the brownies weren't as cool as they should have been when I attempted to assemble the Chocolate (brownie) Banded Ice Cream Torte. And my ice cream kinda melted. And I wanted to make mini tortes in a mini loaf pan lined with plastic wrap. And I thought it would be a good idea to take the mini tortes out of the mini loaf pan, wrap them tightly in the plastic wrap and put them in the freezer that way. With nothing to hold the melting ice cream in place. Do you see where I am going with this?

Yeah, the ice cream just oozed out, but eventually did harder up a bit, which is when I took a big bite and yum, yum, yum. I used Edy's Raspberry Chip Royale ice cream, which is vanilla ice cream swirled with raspberry ice cream and chocolate chips. Heaven on a spoon I tell ya!

I have brownies and ice cream left and am going to attempt to make another Chocolate (brownie) Banded Ice Cream Torte tonight. Hopefully the second time around will be pretty enough to photograph.

5 comments:

n.o.e said...

Well, your concoction sounds great! I love those brownies (I made them for a rewind when everyone else made that blueberry ice cream.) I hope your layers turn out the second time around; I'd be interested in seeing. I found the loaf pan works well for the torte when I oiled it and then lined it with parchment (just the long sides). I loosened the ends with a knife and then could just pull on the sides of the parchment and lift the torte out of the pan.
Nancy

Jules Someone said...

Brownies instead of ganache.... hmmmm.

Judy said...

I made mine with brownies - so I might be the person you're talking about. My husband has been enjoying this for breakfast!

confectiona said...

That sounds delicious, even if not photogenic. We went with the raw eggs, even though my first thought was the same as yours, and it was delicious too!

Nit said...

That sure does sound yummy!!!!