Chocolate Ice Cream Loaf and Cream Filled Cupcakes
|Semi sweet chocolate||4 Ounce (4 Squares / 125Gram)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Cake and pastry flour||3 Cup (48 tbs), sifted|
|Baking soda||1 1⁄2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|For chocolate ice cream loaf|
|Butter pecan ice cream||4 Cup (64 tbs)|
|Chocolate mocha ice cream||4 Cup (64 tbs)|
|French vanilla ice cream||4 Cup (64 tbs)|
|For cream filling for cupcakes|
|Whipping cream||1 Cup (16 tbs)|
|Crushed peanut brittle||1⁄4 Cup (4 tbs), crushed|
In top of double boiler, combine chocolate, half the milk, granulated sugar and 1 egg yolk.
Over boiling water, cook, stirring frequently, until chocolate melts and mixture thickens slightly.
Let cool to room temperature.
Combine flour, baking soda and salt.
In mixing bowl, cream butter until softened; beat in brown sugar until light and creamy.
Beat in remaining egg yolks.
Combine remaining milk and vanilla.
To creamed mixture, alternately add 3 additions of dry ingredients and 2 of milk mixture.
Stir in cooled chocolate custard.
Beat egg whites until stiff and fold into cake batter.
For Chocolate Ice Cream Loaf, spoon 1/3 of batter into each of 2 greased and waxed-paper-lined 8-inch (2 L) square cake pans.
For Cream-Filled Cupcakes, spoon remaining 1/3 of batter into 12 paper-lined muffin tins, filling each 2/3 full.
Bake cakes and cupcakes in 350°F (180°C) oven for 20 to 30 minutes or until tester inserted in centre comes out clean.
Let cakes cool for 10 minutes, then remove from pans and let cool completely on wire racks.
Chocolate Ice Cream Loaf: Place square cake layers in freezer for 20 to 30 minutes or until thoroughly chilled.
Cut each layer in half horizontally to make 4 thin layers.
Stir each ice cream until slightly softened.
Spread one cake layer with butter pecan ice cream, one with chocolate mocha and the third with French vanilla.
On small board or tray, stack each layer of cake and ice cream on top of one another with fourth plain layer on top.
Gently press to hold layers together.
Freeze for 3 to 4 hours or until solidly frozen.
Cut in half to make 2 loaves.
Wrap each loaf in plastic wrap; seal, date and label. (Cakes will keep well in freezer for 8 to 10 weeks.Rewrap and quickly return to freezer after cutting off required slices.)
Cream Filling for Cupcakes: In mixing bowl, whip cream until stiff peaks form; fold in peanut brittle.
Cut off top from each cupcake, scooping centre to leave slight hollow; cut each top in half and reserve.
Fill hollow in cupcake with generous spoonful of cream filling.
Place 2 pieces of reserved cake into cream diagonally and upright to resemble wings; place pecan half on edge of cream filling between wings to resemble head of bird.