INGREDIENTS

INSTRUCTIONS

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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