Ingredients
CHOCOLATE RAISIN ICE CREAM
2 cup raisins
1/2 cup jack daniel's whiskey
8 oz semi-sweet chocolate
2 cup heavy cream
1 cup half & half
2 oz unsweet chocolate
8 egg yolks
1/4 cup sugar
MOCHA MERINGUE
1/2 cup powdered sugar
1 tbsp cornstarch
1 tbsp unsweetened cocoa powder
8 egg whites
3/4 cup sugar
2 tsp instant espresso
1/4 tsp cream of tartar
1/8 tsp salt
BITTERSWEET GANACHE
2 cup heavy cream
2 tbsp unsalted butter
2 tbsp sugar
8 oz semi-sweet chocolate
4 oz unsweetened chocolate
Directions
Combine the raisins and whiskey in a plastic container with a tight
fitting lid. Allow to stand at room temperature for 6 hours or
overnight. Heat 1 inch of water in the bottom half of a double boiler
over medium heat. Place 8 ounces semi-sweet chocolate, 1/2 cup heavy
cream, and 2 ounces unsweetened chocolate in the top half of the
double boiler. Tightly cover the top with ilm wrap. Heat for 10
minutes, then remove from the heat and stir until smooth. Transfer to
a stainless steel bowl and set aside until needed. Heat the remaining
1 1/2 c heavy cream and the half-and-half in a 2 1/2-qt. saucepan
over medium-high heat. Bring the cream to a boil. While the cream is
heating, place 8 egg yolks and 1/4 cup sugar in the bowl of an
electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2
1/2 minutes. Scrape down the sides of the bowl. Continue to beat on
high until slightly thickened and lemon-colored, about 2 1/2 to 3
minutes. (At this point, the cream should be boiling. If not, adjust
the mixer speed to low and continue to mix until the cream boils. If
this is not done, the egg yolks will develop undesirable lumps.) Pour
the boiling cream into the beaten egg yolks and whisk to combine.
Return to the saucepan and heat over medium-high heat, stirring
constantly, until the cream reaches a temperature of 185~, 2-4
minutes. Then pour into the melted chocolate mixture, and stir to
combine. Cool the mixture in an ice-water bath to a temperature of
40-45~, about 15-20 minutes. Line 2, 8" cake pans with enough film
wrap to cover the insides of the pan. Set aside until needed. Fold
the whiskey-soaked raisins and any residual liquid into the cooled
chocolate custard mixture. Freeze in an ice cream freezer following
the manufacturer's instructions. Transfer the semi-frozen ice cream
to the 2 cake pans, evenly dividing the ice cream between the two
pans. Use a rubber spatula to spread the ice cream evenly to the
edges of the pans. Tightly cover the tops of the pans with film wrap,
then place in the freezer for at least 12 hours before assembling the
cake. See part 2 for rest of directions.
Servings: 12 servings
Chocolate Devastation (Part 1) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Recipes as a concept can be traced far back into antiquity, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Continuing our culinary historical journey, we find some interesting books published in the 14th Century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that is popular today, but rather accounts of the types of food cooked for the rich people of that period. Over the succeeding few hundred years, the families of Europe strove to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes common in their social group. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Devastation (Part 1) recipe.
