Dark Chocolate Ganache Sundae

Recipe courtesy of Yigit Pura
TOTAL TIME: 1 hr 15 min
Prep: 40 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 10 servings
LEVEL: Intermediate

ingredients

DARK CHOCOLATE GANACHE ICE CREAM BASE:
  • 4 cups milk
  • 1 1/4 cups heavy cream
  • 1 1/2 cups sugar
  • 4 ounces honey
  • 1 1/2 ounces nonfat milk powder
  • 13 ounces 70-percent dark chocolate
    CHOCOLATE MAYONNAISE CAKE:
    • Butter, for greasing
    • 1 cup all-purpose flour, plus more for pan
    • 1/2 cup coffee
    • 1/2 cup real mayonnaise
    • 1/2 cup sugar
    • 2 teaspoons vanilla paste
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/6 cup unsweetened cocoa powder
      WHIPPED CREAM:
      • 1 cup heavy cream
      • 3 tablespoons sugar
      • 2 teaspoons vanilla paste or extract
      • Good-quality store-bought citrus oil, for garnish
      • Sea salt, for garnish, such as Maldon
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      Directions

      For the ice cream: Bring the milk, cream, sugar, honey and milk powder to a boil. Stir occasionally to dissolve the milk powder, so it doesn't burn at the bottom of the pot.

      Pour over the dark chocolate and whisk together until all the chocolate is melted. Using an immersion blender, mix until it's smooth and even. Chill the base over an ice bath until cold, and process in ice cream machine according to manufacturer's instructions.

      For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.

      Whisk together the coffee, mayonnaise, sugar and vanilla paste, and whip until fluffy. Sift together the flour, baking soda, salt and cocoa powder, and incorporate until just barely mixed.

      Pour into the prepared cake pans. Bake until toothpick inserted comes out clean, 25 to 30 minutes. Cool 5 minutes in the pans, and then turn upside down on wire racks until completely cool.

      Cut into 60 to 80 crouton-size cubes (any remaining cake can be wrapped and kept frozen).

      For the whipped cream: Whip the cream, sugar and vanilla paste until it holds a firm peak and can be spooned.

      To assemble: Scoop 2 scoops of the chocolate ice cream into a dish, and top with 6 to 8 pieces of chocolate cake croutons.

      Drizzle 2 tablespoons citrus-olive oil directly over the ice cream. When it hits the cold ice cream it will thicken like a sauce. Top with the whipped cream and a generous pinch of sea salt.
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