CARAMEL ICE CREAM CAKE / CHOCOLATE SHORTBREAD
Decadent dessert layers caramel ice cream, buttery chocolate shortbread, rich melted chocolate/cream ganache.
Haagen Dazs makes an outstanding dulce de leche ice cream.
SHORTBREAD BATTER sift 1 1/2 c flour, tsp k/salt , 1/3 c Dutch process cocoa. Elec/mixer/paddle on med 2 min 3 sticks sweet butter. Add 1/2 c superfine sugar; beat light/fluffy 5 min. Beat in tsp vanilla. Reset to low, gradually add flour/cocoa; beat/just blend. W/ dampened fingertips, press evenly into pans;saran/frige 30 min or overnight. Bake center firm--surface looks dull/dry, 350 deg 25-30 min; cool 30 min on rack; loosen edges;invert onto sheetpan; gently tap bottom. Remove pan, peel off parchment; set upright on rack; cool completely; freezer 10-15 min.
PREP PAN butter 2-8" rnd cake pans then parchment.
ASSEMBLY Layer on server shortbread, top side up; qt caramel ice cream spread almost to edges, then freezer. Place 2nd shortbread, bottom-side up on work surface. Top w/ qt ice cream almost to edges. Set ice cream side up atop 1st shortbread. Saran/freezer 2-48 hrs. Spread ganache over top, drip over sides. Freeze/set 10 min.
SERVE dip knife in hot water; wipe dry before each slice.
GANACHE Bring to LOW BOIL 1/4 c cream, pinch salt. Pour over 5 oz semi/choc; whisk/stir/melt; cool to room temp.
