Caramel Rum Delirium Ice Cream Cake Part 3

INGREDIENTS

INSTRUCTIONS

DIRECTIONS CONTINUE
To assemble the cake, remove the bottom of the
sprinform pan from the cake. Keep the cake on a
10-inch plate while thoroughly washing, drying, and
reassembling the springform pan. Slice the    cak
horizontally into 3 equal layers. Place the bottom
layer in the springform pan, portion half the ice
cream on top of the cake layer, and spread the ice
cream evenly over the cake. Place the center section
of the cake on top of the layer of ice cream.
Portion remaining ice cream over the cake and spread
evenly. Place the top portion of the cake on top of
the ice cream layer and gently press down on the cake.
Cover the sprinform pan with film wrap and freeze the
cake for at least 12 hours.
When the cake has been in the freezer for 12 hours,
prepare the ganache. To remove the cake from the
springform pan, first remove the film wrap. Wrap
a damp, hot towel around the sides of the pan (the
towel should be large enough to completely wrap around
and cover the sides of the pan). Hold the towel
tightly around the pan for 1 minute, then release the
sprinform and remove   th cake. Return the cake to the
freezer for 30 minutes. Remove the cake from the
freezer. Pour the ganach over the cake and use a cake
spatula to create an e  ve coating of ganache on both
the top and sides
of the cake. Return the cake to the freezer for at
least 15 to 20 minutes. To
serve, cut the cake with a serrated slicer. Heat the
blade of the slicer under hot running water before
making each slice. Hold the slices at room temperature
for 5 to 7 minutes before serving Source: Death By
Chocolate Cookbook by Marcel Desaulniers
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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