Flour-less German Chocolate Ice Cream Cake

Untitled designServing  size  16

*Note: This cake is a 2 day process

Prep   5  mins
Cook   35-40 mins

Total Time:   40-45 mins

GutenFree Gluten Free     

 

 

 

 


This flour-less German chocolate ice cream cake is simply irresistible!   This delicious creation was concocted with the ideas of our children to make an old birthday cake favorite into a new grain free one!  We feel this is our best one yet! This is another great gluten free recipe to keep your family humming along.”

 

INGREDIENTS 

  • 3 cups sugar
  • 3 cups cocoa
  • 6 tsp potato starch
  • 6 eggs
  • 6 tsp vanilla
  • 1  1/2 cups cocoa butter
  • 1 gallon vanilla ice cream
  • 8 oz. Baker’s German’s Sweet Chocolate Baking Bar
  • 1/2  cup heavy Cream
  • 12 oz. heavy cream
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 4 egg yolks, slightly beaten
  • 1 1/2 tsp. vanilla
  • 7 oz. sweetened flake coconut
  • 1 1/2 cups chopped pecans

DIRECTIONS

1.   Preheat over 350 deg. F.

2.  Mix sugar, cocoa, and potato starch in a bowl. Mix in eggs one at a time. Add vanilla.

3.  Heat cocoa butter in a small sauce pan until melted, add to bowl and mix thoroughly.

4.  Grease two round cake pans with left over melted cocoa butter from the sauce pan.

First Day:

5.  Pour batter into each of the cake pans and place in oven.  Bake for 35-40 minutes, or until done in the middle. Take of oven and allow to cool. Take out of pan and wrap with saran wrap until the next day.

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6. Set the ice cream out to warm up a bit so that it is spreadable. Add  ice cream to two cake pans and spread out flat. Freeze over night.

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Second Day:

7. Set ice cream pans out for a couple of minutes to start to warm up just a bit to get the ice cream out of the pans.  Use a spatula to loosen the ice cream around the edges.

8. Place first layer of cake on a cake plate. Lay first layer of ice cream onto the cake. Next place second layer of cake and lastly layer of ice cream on top. Place in freezer for at least 5 hours.

 9. Prepare ganache: Add baking chocolate and cream to a sauce pan and warm until melted on medium heat.  Stirring constantly. Take off of heat and allow to cool a bit but still spreadable.  Spread onto top and sides of cake and place in freezer.

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10. Prepare Coconut-Pecan Frosting: Stir milk, sugar, butter, and vanilla in a large sauce pan, heat until just warm. Stir in half cup of this mixture into the beaten egg yolks. This is to temper egg yolks and avoid clumping.  Stir back into the sauce pan and cook on medium heat 12 minutes or until thickened and golden brown.  Stir constantly. Remove from heat and allow to cool to room temperature and of spreading consistency.

11. Spread Coconut Pecan Frosting on top of cake and place in freezer until completely frozen, about 2 hours.

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12. Serve and enjoy!

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Chef Notes:

*Use coconut milk in place of cream for the frosting and genache and use coconut ice cream and you have a delicious dairy free version!

*Cacao, aka. food of the gods. Not only is it so yummy in food but it has many health benefits.  Cacao is a powerful antioxidant, high in manganese, zinc, calcium, potassium, and vitamin c. It is also a happiness stimulant and healthy for your skin…..not to mention it is DELICIOUS and super easy to cook with! If you want to know everything there is to know about raw cacao click here Your Ultimate Guide to Raw Cacao.  You will love this article!

 

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