BERRY ICE CREAM TORTE

By gaster16

Ingredients

• Chocolate Ganache:
• 1-1/2 cups heavy cream
• 1 pkg. (12 oz.) semisweet chocolate pieces
• 1-1/2 teaspoons vanilla
• Cake Layer:
• 1/3 cup sifted cake flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 egg
• 1/4 cup sugar
• 1-1/2 tablespoons water
• 1/2 teaspoon vanilla
• Ice Cream Layer:
• 3 pints vanilla ice cream
• 1/3 cup shelled pistachio nuts coarsely chopped
• 2 tablespoons instant pistachio pudding powder
• 1 cup strawberries hulled

Preparation

Step 1

Chocolate Ganache:

Bring heavy cream to boiling in small saucepan over medium high heat. Remove from heat. Stir in chocolate pieces until melted and smooth. Stir in vanilla. Pour into 8 or 9” cake pan. Refrigerate until good spreading consistency, 2 hours.

Cake Layer:

Heat oven to 375 degrees. Grease 9 x 3” springform pan, lightly flour bottom, line side of pan (not bottom) with waxed paper, cut to fit. Sift together cake flour, baking powder and salt onto sheet of waxed paper. Beat egg in small bowl until fluffy. Gradually add sugar, beating on high speed, until ribbons form, about 3 minutes. Gently stir in water and vanilla until well mixed. Fold in flour mixture. Pour batter in prepared pan. Bake in 375 degree oven for about 7 minutes until cake is done. Cool cake on wire rack.

Ice Cream Layer:

Remove 1 pint ice cream to refrigerator to soften for about 30 minutes. Beat nuts and pudding into softened ice cream in large bowl. Spread over came. Freeze 3 hours until firm. Spread 1-1/8 cups Chocolate Ganache over top of hardened pistachio ice cream in pan. Freeze until firm, about 4 hours. Remove 1 pint vanilla ice cream to refrigerator to soften for about 30 minutes. Spread softened ice cream over top of Chocolate Ganache. Freeze until firm about 3 hours. Spread about 1-1/8 cups Chocolate Ganache over top of vanilla ice cream. Freeze until firm, 3-4- hours. Remove last pint to refrigerator to soften for about 30 minutes. Meanwhile, mash 1/4 cup strawberries in bowl. Chop remaining 3/4 cup, add to mashed berries. Beat into softened ice cream. Spread over Chocolate Ganache layer in pan. Freeze until firm, 3-4 hours, preferable overnight. When ready to serve, remove torte to refrigerator to soften for 15-20 minutes. Remove sides of pan and waxed paper. Garnish as desired.