Coconut Coffee Marbled Ice Cream Cake

Coconut Coffee Marbled Ice Cream Cake
Photo by Martyn Thompson

Ingredients

  • 1/8 teaspoon salt
  • 1 teaspoon instant-espresso powder
  • 1 teaspoon unsweetened Dutch-process cocoa powder
  • 1 teaspoon vanilla
  • 1 tablespoon dark brown sugar
  • 2 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1 pint premium coffee ice cream
  • + 9 more ingredients
    • 1 offset metal spatula
    • 1 tablespoon light corn syrup
    • 1 pint premium coconut sorbet
    • 1 tablespoon unsalted butter
    • 3 tablespoons heavy cream
    • 1 parchment paper
    • 2 tablespoons unsalted butter
    • ¾ cup chocolate wafer crumbs (from about 15 cookies such as Nabisco Famous Chocolate Wafers)
    • 1 1 1/2-qt rectangular mold such as a 12- by 3 1/4- by 2 3/4-inch pté mold

Put oven rack in middle position and preheat oven to 375°F. Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side. Stir together crumbs, espresso powder, and butter and press over bottom of mold. Bake until crisp, about 10 minutes, then cool completely...

View full recipe at Epicurious

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