Devil's Food Cake with Kalua-Baileys Ice Cream, Hazelnut Praline and Raspberry Sauce

by Ai Qi on 11th Oct, 2012

Posted by
Ai Qi
Date:
11/10/2012
Tags:
praline cake chocolate ice cream coffee raspberry baileys kalua

I know, we need to have better names for our dishes now that the number of components to them is increasing. We'll work on that, as we improve our cooking skills too. Here's a dessert that I prepared for my colleagues who had steamboat dinner at our place. Recipes were adapted from various places. Devil's food cake from the Art and Soul of Baking by Cindy Mushet; Kalua-Baileys Ice Cream using Alton Brown's vanilla ice cream base; hazelnut praline from Martha Stewart

Devil's Food Cake

Ingredients:
  • 2 1/2 oz unsifted unsweetened Dutch-process cocoa powder
  • 12 oz water
  • 6 oz unsalted butter
  • 7 oz sugar
  • 6 oz light brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 7 oz sifted cake flour
  • 1 1/4 oz unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
2 1/2 oz unsifted unsweetened Dutch-process cocoa powder
['cocoa powder']
12 oz water
['water']
6 oz unsalted butter
['butter']
7 oz sugar
['sugar']
6 oz light brown sugar
['light brown sugar']
3 large eggs
['egg']
2 tsp vanilla extract
['vanilla extract']
7 oz sifted cake flour
['cake flour']
1 1/4 oz unbleached all-purpose flour
['all-purpose flour']
2 tsp baking powder
['baking powder']
1/4 tsp salt
['salt']
Recipe:

Pre-heat oven at 190 degrees C.

Cut the butter into pieces and beat at medium-high speed until fluffy in a mixer.

In a separate bowl, whisk the egg yolks and sugar until pale and thick. Add to the butter and beat until combined.

Whisk the flour, baking powder and salt together. Add to the wet ingredients and combine. Don't overmix it.

Put the dough onto a lightly floured surface and shape into a brick and wrap in plastic. Refrigerate for at least 1 hour. 

Remove the dough from the refrigerator and roll it on a lightly floured surface to desired thickness (1/4 inch in this case). Transfer to a baking sheet and refrigerate for 30 minutes. Use an 8" cutter to cut the shortbread and place it on a Silpat or parchment-lined baking sheet. Refrigerate for another 30 minutes. 

Bake the shortbread until it is just beginning to color, 8 to 10 minutes. Let cool.

Kahlua-Bailey's Ice Cream

Ingredients:
  • 1 cup full cream milk
  • 2 cups whipping cream
  • 1 cup minus 2 tbsp sugar
  • 2 shots Baileys
  • 1 shot Kahlua
1 cup full cream milk
['milk']
2 cups whipping cream
['whipping cream']
1 cup minus 2 tbsp sugar
['sugar']
2 shots Baileys
['Baileys']
1 shot Kahlua
['Kahlua']
Recipe:

Combine full cream milk, whipping cream and sugar in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to 170 degrees F, or just when the mixture starts to simmer. Remove from heat once the first bubble appears. Do not boil. Allow to cool slightly.

Add Baileys and Kalua (the quantities provided are estimations, as I can't remember the exact quantity added.. just add to taste, but don't add too much as the ice cream will turn out too soft). Place mixture in fridge to cool completely.

Churn the mixture in an ice cream until it reached a soft serve consistency. Spoon the mixture into a lidded container and harden in the freezer at least 1 hour before serving. 

Hazelnut Praline

Ingredients:
  • cooking oil
  • 1/2 cup sugar
  • 1 tsp light corn syrup
  • 1 tbsp water
  • salt
  • 1/3 cup hazelnuts, toasted, skins rubbed off, roughly chopped
cooking oil
['oil']
1/2 cup sugar
['sugar']
1 tsp light corn syrup
['light corn syrup']
1 tbsp water
['water']
salt
['salt']
1/3 cup hazelnuts, toasted, skins rubbed off, roughly chopped
['hazelnuts']
Recipe:

Lightly coat a baking sheet with cooking oil. Heat the sugar, corn syrup, water and a pinch of salt in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat. Stir in nuts and spread evenly on the baking sheet. Let cool completely on sheet on a wire rack.

Break praline into medium pieces. You can store the praline for up to 3 weeks in the fridge.

Raspberry Sauce

Ingredients:
raspberries , water , sugar , lemon juice
raspberries
['raspberries']
water
['water']
sugar
['sugar']
lemon juice
['lemon juice']
Recipe:

Boil water in a saucepan. Add sugar and stir until it melts. Poach raspberries in the sugar solution. Puree the raspberry mixture. Add lemon juice to taste. Strain the mixture.


Assemble all components and serve immediately.

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