Man, doesn't that just scream decadence?! A 5-layer torte, with alternating layers of rich ganache and premium ice cream. Amy of Food, Family and Fun chose this ridiculously awesome recipe for this week's TWD, and my tastebuds really want to thank her, but my waistline is kind of pissed ;)
The recipe wasn't all that difficult, since after the ganache was made, it was an assembly job rather than a baking job. The tough part, though, was the WAITING... each layer had to be frozen for a length of time before adding the next layer, so the layers didn't blend together at all. Makes sense... but it was definitely a patience-tester!
That's why I needed (more than) one of these to get through :)
A few TWD'ers did express concern about the ganache in this recipe. There were raw eggs added to the melted chocolate/butter mixture, which was cooler than 140 degrees Fahrenheit (I checked). I don't really have a problem with it (considering my constant batter-eating habit), but I know it is a definite concern for a lot of people, so I would recommend using pasteurized-in-shell eggs if you are worried. I didn't look around for them, but I know they exist in some stores.
Dorie's recipe calls for raspberries frozen in syrup to be mixed in to the ice cream. I couldn't find any of these at my local store, so I got the not-in-syrup frozen berries, and added a squeeze of golden syrup to the mix. I also got some Chambord, since I couldn't find the framboise.
I also used Haagen-Dazs light vanilla ice cream. I know, I know, what's the point of light ice cream when you are already eating all that ganache? ;) But it was actually really good, very creamy, and I wouldn't have known it was light at all.
We really loved this recipe, and now I just wish that I either had more people to share it with, or a smaller springform pan ;)
Don't forget to check out the TWD blogroll for the 250+ (!) weekly bakers. The recipe can be found in Dorie's book or on Amy's blog!