The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
Well now, this is a little embarrassing. Looking over my last few Daring Bakers challenges, I see that I have chosen to do a raspberry/chocolate combination for the latest three, and four of the last six. And I wonder why my friends find it so easy to predict what dessert I’m going to order in restaurants.
Not that I’m regretting a minute of it. Chocolate and rasberries go together like, well, ice cream and cake.
And although I have never been big a fan of Swiss rolls (I’m quite certain there is an early-childhood run-in with Little Debbie lurking in my long-repressed recesses), and although my cake looks on the outside like it’s had a run-in with something or other, this bombe was the bomb.
I followed Sunita’s recipes for the Swiss rolls that form the bombe’s outer layer, and for the fudge sauce that ended up sandwiched between the two home-made ice creams inside. My ice creams, churned with my KitchenAid mixer’s ice cream attachment, were both adapted from David Lebovitz‘s wonderful book, The Perfect Scoop. I added cocoa nibs (crushed unsweetened cocoa beans) to the vanilla, and I made the raspberry with Perfect Purée supplemented with a little puree of frozen mixed berries.
Of course it wouldn’t be a DB challenge if I didn’t wind up up with a list of “do-next-times” so here it is:
- Notice how my Swiss roll slices are rather crumby? This happened upon slicing, and freezing thoroughly before slicing would help.
- I think I’d like a fudge sauce based on cream rather than water; this became a bit icy when frozen.
- Reversing the ice cream layers (raspberry on top, vanilla on the bottom) would give a better contrast between the ice cream and the Swiss roll layer.
- Whole raspberries should go in there somewhere.
I believe some of the other Daring Bakers offer suggestions for flavor combinations that are not chocolate and raspberry. I might have to grudgingly admit that they might be good too.
Rosa says
What a pretty ice cream cake! I love the flavors you chose.
Cheers,
Rosa
Silke says
Your swiss rolls looks so professional.
It really looks wonderful.
Where is my knife so I can plunge in!
elra says
It looks so pretty and delicious. Well done as always Susan 🙂
Jeanne says
I agree about the fudge sauce – definitely too icy. Your cake looks beautiful, and I love the chocolate/raspberry combo!
Jenni says
Lovely job! Your bombe looks great! And I say, if you like something, stick with it! Chocolate and raspberry are so good together!
Chris says
This looks beautiful!
RV says
This is the best DB cake I have seen so far today. Great flavors and beautiful bombe…
Joy says
That looks wonderful. Good job.
fotographiafoodie says
This looks beautiful. It also looks like something that I would consume all of, it looks so good. Great job.
Penny says
It looks so beautiful Susan…I love the contrast of the white, chocolate and pink.
It would make a good birthday cake! 🙂
Xiaolu @ 6 Bittersweets says
Beautiful cake! These month is tempting me to join DB more than any before.
Memoria says
I think your cake looks absolutely perfect. You made this cake, so you should feel free to add raspberries as often as you’d like :D. My Swiss rolls came out a lot crumblier than yours thanks to my overheating oven. I hope I’ll be able to blog about my cake tomorrow. Anyway, congratulations on making through this challenge. You did an amazing job.
MyKitchenInHalfCups says
… ah … ummm …. think I’ll go with raspberry and chocolate.
sheba says
It does looks absolutely wonderful…Great job on the challenge,
Madam Chow says
That’s just plain gorgeous. I’m mightily impressed.
Paul says
I think I could k__l (i.e. commit a serious crime) to get a piece of this right about now.
Incredible, Susan. And what a great photograph.
Sara {CaffeIna} says
I wasn’t able to participate this month. Yours as always looks amazing!
Kim says
Your cake looks great! I love the raspberry and chocolate flavor combination as well. I thought about doing that as well and then went with chocolate and cherry. Nice job on the challenge!
sandie says
Another challenge well done. I agree on some of your “next time” points. I started to cut the swiss rolls and decided to put them in the freezer for an hour to firm them up since they too, seemed crumbly, and I would definately use a different fudge sauce recipe. Hey- and you know what, there’s nothing wrong with raspberries and chocolate!
Laura says
Lovely! Nice flavor combination.
Elle says
Chocolate and raspberry is such a great combo…why do anything else? Looks very elegant and delicious!
Joanna says
Oooo… the raspberries add such a wonderful brightness to the dessert! And they’re so adorable. Way to go July’s Daring Bakers Challenge… you definitely are a daring baker. Keep it up ^_^
Gabrielle says
Oh My! That looks soooo Good! Is there any way that you could pass us the recipe? I’d love to try it! Thanks!!
Jocelyn Peterson says
i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes’:’
Laundry Bag says
i love to munch cakes and i bake receipes based on different cake recipes that i can find on the net,–
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