Chocolate World

Tuesday, March 27, 2007

Chocolate aniseed ice-cream cake

Preparation Time 45 minutes

Cooking Time 45 minutes

Ingredients (serves 9)
* Melted butter, to grease
* 1 vanilla bean
* 250g (1 punnet) strawberries, washed, hulled, finely chopped
* 2 tbs Annisette liqueur (Baitz brand)
* 1 tsp aniseed essence
* 1L good-quality vanilla ice-cream
* Cocoa powder, to dust
* Good-quality chocolate sauce, to serve
* 250g (1 punnet) strawberries, washed, halved, extra, to serve

chocolate aniseed cake
* 160g (1 cup, lightly packed) brown sugar
* 150g unsalted butter, at room temperature
* 4 eggs, at room temperature
* 125ml (1/2 cup) milk
* 1 tbs aniseed essence
* 150g (1 cup) self-raising flour
* 50g (1/2 cup) cocoa powder
* 1 tsp Chinese five spice

Method

Preheat oven to 180°C. Brush a 20cm (base measurement) square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing the paper to overhang the sides.

To make the chocolate aniseed cake, use an electric beater to beat the sugar and butter in a medium bowl until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Use a large metal spoon to fold in the milk and aniseed essence. Sift the flour, cocoa and Chinese five spice over the bowl and fold in until well combined.

Pour the cake mixture into the lined pan. Bake in the preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly before transferring to a wire rack to cool completely.

Meanwhile, use a small sharp knife to split the vanilla bean in half lengthways, scrape out the seeds and place in a large bowl. Add the strawberries, liqueur and aniseed essence, and toss to combine. Set aside for 30 minutes to macerate.

Use a potato masher or fork to mash the strawberry mixture until roughly crushed.

Wash and dry the cake pan. Line the base and sides with non-stick baking paper, allowing the paper to overhang the sides. Place the ice-cream in a large bowl and set aside for 10 minutes or until it softens slightly. Fold the strawberry mixture through the softened ice-cream until well combined. Spoon into the lined pan and use the back of a spoon to smooth the surface. Place in the freezer for 4 hours or until firm.

Use a large serrated knife to cut the cake in half horizontally.

Place one half of the cake cut-side up on a chopping board. Top with the frozen ice-cream. Sandwich with the remaining cake half. Use a serrated knife to cut evenly into 9 squares. Place on serving plates. Dust with cocoa and drizzle with the chocolate sauce. Serve immediately with the extra strawberries.

Notes & tips

To freeze (for up to 1 month): Wrap the chocolate cake and ice-cream separately in several layers of plastic wrap. Label, date and freeze.To serve: Remove the chocolate aniseed cake from the freezer 2 hours before serving to thaw. Continue from step 8.

Source
Australian Good Taste - January 2002 , Page 56
Recipe by Cherise Kosh

posted by All About Home @ 8:21 PM

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