The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-
Her recipes did not work for me, these did.
In the center of the Swiss roll I used a slice of almond cake (I had baked previously) covered in the Swiss rolls chocolate glaze, it added a nice flavor and pretty purple color in the middle.
Chocolate-Strawberry Swiss Roll
Recipe adapted from Maria Helm Sinskey via Food & Wine
Ingredients
Cake
5 large eggs, separated
1/2 cup plus granulated sugar
1/2 teaspoon pure vanilla extract
1/2 cup cake flour
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
2 tablespoons confectioners’ sugar
Filling
1 1/2 cups heavy cream
2 teaspoons granulated sugar
1/2 teaspoon pure vanilla extract
Pinch of salt
1/4 cup plus 2 tablespoons strawberry jam, pureed
Chocolate Glaze
1/2 pound bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup milk
1/4 cup sugar
4 tablespoons unsalted butter, at room temperature
Directions
1.MAKE THE CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
2.In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
3.Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners’ sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
4.MAKE THE FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the strawberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
5.MAKE THE CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
6.Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Transfer the cake to a platter, cut into slices and serve.
The first layer inside the Swiss rolls is Cherry Ice Cream, I adapted it from a David Lebovitz recipe. None of the ice creams in this cake are made with an ice cream maker, but could be if you have one.
Cherry Ice Cream
1 cup cream
2 cups milk (2% or whole is fine)
3/4 cup sugar
1/8 teaspoon salt (I use Fleur de Sel)
5 egg yolks
2 cups frozen dark sweet cherries
1 teaspoon almond extract
In a medium-sized saucepan, heat the milk, 1/2 cup of the sugar, and salt. Whisk together the egg yolks in a small bowl and gradually whisk in half of the warm milk, then scrape the warmed yolks back into the saucepan. Cook over medium-high heat, stirring constantly, until the mixture thickens and coats the spoon. Immediately pour the custard through a fine mesh strainer into a bowl over an ice bath. Pulse the cherries, almond extract and remaining 1/4 cup sugar in a food processor just a few times. Add mixture to cooling custard and place in freezer. Stir every 30 minutes until frozen (this can take all day!) or use an ice cream maker.
Seeking out a reliable hot fudge sauce recipe, I knew I could trust this source! Smitten Kitchen of course!
Hot Fudge Sauce
Adapted from Silver Palate Cookbook via Smitten Kitchen
Yields 2 1/2 cups
This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.
4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon rum (or other flavoring, I used Sambuca)
Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.
I lined a bowl with plastic wrap and placed the sliced Swiss roll all around it. Then filled with the first batch of softened cherry ice cream and put back in the freezer til it hardened again. This recipe took a total of 3 days to finish with all the recipes and freezing involved.
After the cherry ice cream froze again I added the hot fudge sauce and placed in the freezer again for it to harden.
Next the White Chocolate Sambuca Ice Cream! I adapted this recipe from Serious Eats. I omitted the sugar, figuring it would be sweet enough, and it was.
White Chocolate Sambuca Ice Cream
Ingredients
1 cup half-and-half
3/4 cup white chocolate chips (real white chocolate not vanilla chips)
4 egg yolks
1/2 cup raw cacao butter, grated
1 1/2 cups heavy cream
2 tablespoons Sambuca
1 teaspoon vanilla extract, preferably Mexican vanilla
Procedure
1. Set up a double boiler:Set up a 4-quart saucepan with 1 inch of water. Choose a 3-quart stainless steel bowl that you can nestle into the pan without touching the water. Bring the pot of water to a boil over high heat while you’re preparing the custard base.
2. Cook the base: In a small saucepan over medium heat, warm the half-and-half until it steams. Spread the chocolate into a thin layer over the bottom of a bowl along with the cacao butter, then pour on the warm half-and-half. Stir until the white chocolate has begun to melt. In the stainless steel bowl that is part of your double boiler, whisk together the egg yolks until thickened, then whisk in the chocolate mixture. Reduce the temperature under the pot of water to maintain a gentle simmer. Set the bowl of custard base over the simmering water and whisk frequently, scraping down the sides of the bowl regularly with a rubber spatula, until the mixture thickens noticeably, about 5 minutes. The custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) For the finest texture, pour the custard through a fine-mesh strainer into a similar-size stainless steel bowl.
3. Cool the base: Fill a large bowl halfway with ice. Nestle the custard into the ice and whisk regularly until completely cool. Refrigerate if not using immediately.4. Finish the base, freeze the ice cream: Stir the heavy cream, mezcal and vanilla into the base. Freeze in an ice cream maker according to the manufacturer’s directions. Scrape into a freezer container and freeze for several hours to firm.
This was such a fun challenge. Thank you Sunita. It was such a beautiful cake, and such yummy flavors! I will be making more of these for sure!
The cherry ice cream, hot fudge and white chocolate Sambuca ice cream did not fill my bowl completely. So I tried one of Sunita’s recipes included in the challenge again for additional ice cream. It worked, but this layer melted very quickly. The recipe is below.
The vanilla ice cream-
Preparation time-5 minutes+freezing
I have made the ice cream without an ice cream maker.
Ingredients-
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of granulated sugar
Method-
Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
Posted 27th July 2010 by Chantel Beauregard
About the Author: Chantel Beauregard
