Death-by-Chocolate Cakes
Recipe and photography by Matthew Mead
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Give your party a deliciously chilly ending with these small frozen ice-cream cakes.
Ingredients
- 1 pint chocolate ice cream
- 6 chocolate sponge cake cups
- 6 candy mummy decorations
- Chocolate Ganache (recipe follows)
- Decorating sugar in the color of your choice (we used yellow)
For the Chocolate Ganache:
- 8 ounces (8 squares) semisweet or bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 2 tablespoons softened unsalted butter
Cooking Instructions
- Remove the ice cream from the freezer and let soften for 15 minutes. Arrange the sponge cakes on a baking sheet that will fit in your freezer. Spoon some ice cream into the well of each cake, smoothing to level the top. Place in the freezer until the ice cream is firm.
- Make the Chocolate Ganache. Remove the cakes from the freezer. Drizzle the warm ganache over them; let sit for 10 minutes. Sprinkle with decorating sugar and top with a candy. Serve or return to the freezer until ready to eat.
For the Chocolate Ganache:
- Place the chocolate in a medium heatproof bowl.
- In a small saucepan over medium heat, heat the cream just to simmering.
Pour the cream over the chocolate; let sit for 2 to 4 minutes. Whisk in corn
syrup, vanilla extract, and butter, whisking together until the chocolate is
melted and the mixture is smooth.
From the book Halloween Tricks and Treats by Matthew Mead (Time Inc. Home Entertainment, 2008).
- Chocolate sponge cake cups are available at grocery stores.
- To order these mummy candy decorations, call
Chandler’s Cake and Candy Supplies, (603) 223-0393.
More Delicious Halloween Recipes:
Candy Corn Freeze
Orange Hot Chocolate
Pumpkin Patch Tart
Spiderweb Cake
Black Magic Dragon Centerpiece
October Parfait
Wise Owl Cake
Halloween Tricks and Treats
