Chocolate Coffee-Almond Crunch Ice Cream Cake with Ganache Recipe - flour

Method

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line it with parchment so it overhangs two sides, and butter the parchment.
• To make the cake, sift the flour, cocoa, and baking powder into a bowl.
• Whisk in the sugar and salt.
• In another bowl, whisk together34 cup warm water, the egg, oil, and vanilla until blended.
• Pour the wet ingredients into the dry ingredients and stir just until blended.
• The batter will be very thick.
• Spread the batter into the prepared dish in an even layer.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes.
• Let cool for 10 minutes in the dish on a wire rack, then remove from the dish and let cool completely.
• Remove the parchment and return the cake to the dish.
• Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until spreadable (make sure it doesnt get overly soft and soupy).
• Spread the ice cream over the top of the cake into a thick, even layer.
• Cover with plastic wrap and freeze until firm, about 2 hours.
• Meanwhile, make the ganache.
• In the top of a double boiler set over barely simmering water, but not touching the water, stir together the chocolate chips, butter, cream,and corn syrup.
• Heat, stirring often, just until the chocolate is melted.
• Add the sifted confectioners sugar and vanilla and stir well until smooth.
• Let cool slightly until cool but still spreadable (if the ganache cools too much, gently warm it until spreadable but not hot).
• Quickly spread the ganache over the ice cream in an even layer.
• Sprinkle with the toffee bits and almonds.
• Freeze the cake until firm, about 4 hours.
• Cut into squares and serve.