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.-
Since Dan's birthday is in July, I chose to use this month's recipe as his birthday cake. The idea of the cake is to bake a chocolate cake that is rolled, jelly roll fashion, with whipped cream inside. After the rolled up cake is chilled, it is sliced into about 20 cross-sectioned pieces, and those pieces are used to line the inside of a bowl. The cake-lined bowl is put in the freezer until the cake slices are firm, then a layer of softened homemade vanilla ice cream is spread on the inside of the cake slices. Back into the freezer it goes until the vanilla ice cream is firm. In the meantime, a hot fudge sauce is cooked up. When it is cool, it is poured into the bowl formed by the vanilla ice cream. After freezing again, a layer of homemade chocolate ice cream seals all the other layers in. The dessert is then frozen solid. Just before serving, the bombe is removed from the bowl and let to sit for about ten minutes, making it just soft enough to slice into pieces.
My attempt was not too bad for a first try. It wasn't as pretty as it should have been. My chocolate cake didn't want to roll up. It was too soft/airy - maybe due to baking at high altitude - and kept breaking apart, but I persevered and forced it into a roll, anyway. I'm glad I did, because, although it wouldn't have won any beauty contests, it was really a great dessert. We had several people over to celebrate Dan's birthday, and everyone loved it.
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