Yield: One 9" round 2 layer cake, serves 12-14
1/2 cup (1 stick, 115 g, 4 ounces) unsalted butter
8 ounces (227 g) premium bittersweet (extra dark) or semisweet (dark) chocolate (I use Callebaut Chocolate - Pure - Bittersweet - 1 kg)
1 1/2 packages chocolate wafers (9 ounce/255 g packages totaling 14.5 ounces/382 g) OR 14.5 ounces/382 g of Oreo cookie crumbs
7 cups of premium vanilla ice cream, slightly softened (or you can use homemade banana ice cream, and eliminate the addition of bananas)
3 large bananas, frozen
1/2 cup (4 liquid ounces) whipping cream (heavy cream, 35%)
1/4 cup (2 liquid ounces) light corn syrup
6 ounces (170 g) premium bittersweet (extra dark) or semisweet (dark) chocolate
1. In a heatproof bowl over simmering water, melt chocolate and butter until smooth. Stir gently with rubber spatula to make sure it is completely smooth and remove from heat.
2. While chocolate and butter are bring warmed, grind chocolate wafers in food processor until fine crumbs (unless you are using store-bought cookie crumbs).
3. Gently stir cookie crumbs into warm chocolate and butter mixture until just combined. Set 1 cup (8 liquid ounces) of the mixture aside, and press remaining crumbs onto the sides and then the bottom of a 9-inch round with 2 3/4" sides springform pan. Place in freezer until firm.
1. Melt cream and corn syrup in a heavy small saucepan over medium heat until it just begins to bubble.
2. Pour over chocolate and whisk gently in circular motion, until smooth. Let cool for about 45 minutes.
1. Remove frozen bananas from freezer about for about 30 minutes to soften, then puree in food processor.
2. With a wooden spoon, stir banana puree into vanilla ice cream (or, if you're using homemade banana ice cream, omit step 1-2). You will want to work fairly quickly so the ice cream doesn't become too soft).
1. Spoon half of the ice cream into the frozen crust and spread evenly with an offset palette knife (you will want to place the bowl of remaining ice cream into the freezer while you work on the first half).
2. Sprinkle and gently press the reserved crumb mixture on top, followed by 1 cup of the cooled glaze. Freeze for about an hour.
3. Place remaining ice cream on top and freeze for about 4 hours.
4. Warm bowl of glaze over simmering water until it is pourable but not too warm.
5. Spread over top of ice cream with the small offset palette knife.
6. Sprinkle with desired decorations while glaze is still wet. Freeze overnight.
7. Loosen sides of cake with a small knife between pan and cake, then release from springform pan, and place on plate or platter.
1. If you decide to do a brownie layer, you can bake your favourite brownie in an 8" round pan lined with parchment paper (you will want the brownie layer to be no more than 1" high. Cool and chill in pan, then remove from pan and place over first ice cream layer, pressing down gently, and continue with Assembly step 3.
2. The flavour combinations are absolutely endless for this dessert! Substitute any of your favourite ice cream flavours, add a layer of caramel, add some cheesecake bits, add chunks of candy -- anything you can think of!
3. This cake is best sliced carefully with a sharp, hot knife as it is quite hard when it comes out of the freezer.
*Recipe adapted from Bon Appetit.