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Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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line an 8-inch round baking pan with foil. mix together cookie crumbs and melted butter until evenly combined. press into the bottom of the prepared pan. prepare chocolate sauce by placing the icing sugar, semi-sweet chocolate chips, butter and evaporated milk in a small saucepan. bring to a boil over medium heat. simmer for 7 minutes, until slightly thickened (it will thicken more as it cools). cool completely, whisking occasionally to prevent a skin from forming. to prepare the cake, top the cookie crumbs in the pan with half of the ice cream, peanuts and chocolate sauce. repeat layers. freezing in between if necessary. once fully assembled, freeze until solid (about 2 hours). to serve: loosen foil from sides of pan (warming up with hands if necessary) and lift out. peel away foil; slice and serve.