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Ice Cream Chocolate Dome!
So beautiful you won’t want to eat it. But of course you will. The contrast between the delicate chocolate domes and hot and cold ice cream sandwich is too intriguing to resist

Ingredients
  • --- CAKE ---
  • 4 eggs
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 sticks (1 cup) Mehadrin butter, melted
  • 14 ounces Mehadrin plain yogurt
  • 4 teaspoons coffee, dissolved in 1 tablespoon boiling water
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups coffee chocolate chips
  • Mehadrin Vanilla ice cream
  • Cream cheese frosting (see Carrot-Pecan Cookies recipe)
  • And chocolate sticks, for garnish (see note)
  • --- CHOCOLATE DOME ---
  • 15 ounces baking chocolate
  • Paintbrush
  • Half-sphere silicon molds, 2.8 inch in diameter
  • Nut crunch, for dipping
Ice Cream Chocolate Dome!
So beautiful you won’t want to eat it. But of course you will. The contrast between the delicate chocolate domes and hot and cold ice cream sandwich is too intriguing to resist

Instructions

1. Preheat the oven to 350 ?F. Line a cookie sheet with parchment paper.

2. Prepare the cake: In a large mixing bowl, whisk the eggs. Add the sugars, whisking until well combined. Add the melted butter, yogurt, and dissolved coffee and whisk again to combine.

3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients. Add the coffee chocolate chips and mix gently.

4. Pour the batter into the prepared cookie sheet and bake until a toothpick inserted into the cake comes out clean with some moist crumbs sticking to it, 25 minutes.

5. Prepare the chocolate domes: Melt 2 ounces of the chocolate. With a paintbrush, brush a thick layer of chocolate in each of the silicon half-circles. Chill in the fridge for 20 minutes. Melt another two ounces of chocolate and brush a second coat of chocolate on the half circles. Chill for 20 minutes. Place the mold, face down, on a lined baking sheet and carefully remove the chocolate domes. Repeat to create more domes.

6. Melt 4 ounces of chocolate and place in a soup bowl. Fill another soup bowl halfway with the nut crunch. Dip the edges of the chocolate domes into the melted chocolate and then into the nut crunch.

7. To assemble: Cut circles of cake using a glass with the same diameter as the domes. Heat the cakes in the oven for a few minutes. Place a scoop of ice cream on each cake and cover with a chocolate dome. If desired, garnish with cream cheese frosting, nuts, and chocolate sticks.

Note: The chocolate sticks can be created by drawing straight lines with melted chocolate on a sheet of parchment paper, using a plastic bag with a small hole cut into its corner. Let cool. Make plenty as they are very delicate and apt to break.

Cake Yield: 15 servings

 

Ingredients
  • --- CAKE ---
  • 4 eggs
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 sticks (1 cup) Mehadrin butter, melted
  • 14 ounces Mehadrin plain yogurt
  • 4 teaspoons coffee, dissolved in 1 tablespoon boiling water
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups coffee chocolate chips
  • Mehadrin Vanilla ice cream
  • Cream cheese frosting (see Carrot-Pecan Cookies recipe)
  • And chocolate sticks, for garnish (see note)
  • --- CHOCOLATE DOME ---
  • 15 ounces baking chocolate
  • Paintbrush
  • Half-sphere silicon molds, 2.8 inch in diameter
  • Nut crunch, for dipping
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