Chocolate-coffee ice cream and cake squares a ideal pairing

By Leah Eskin / Chicago Tribune

Cake and ice cream make a good couple. They change any other out. One’s topsy-turvy cold, a other’s baked hot. One’s creamy, a other crumbles. One loves cold weather, a other resents it.

Blistering marital bliss. Ice cream insists on arctic temperatures; uncover it a sideboard or countertop, and it goes all drippy. Give cake a shelf in a freezer, and it turns frosty, crisp and dry.

The span could shelter to apart homes. But a small counseling, some eagerness to change can help. If cake can concentration on a best facilities — chocolate, sugarine and eggs — and abandon a aged habits — like butter and flour — it can live in pliant, tasty comfort alongside ice cream.

Win-win for them. Win-win for a rest of us.

Ice brick cake

1 tablespoon unsalted butter, softened, for pan

9 tablespoons sugar

2 eggs, separated

2 ounces unsweetened chocolate

2 tablespoons brewed coffee

1 teaspoon vanilla extract

½ teaspoon salt

¼ crater belligerent almonds (sold as dish or flour)

2 quarts coffee chip ice cream

Whipped cream, to serve, optional

Chocolate sauce, to serve, optional

Butter an 8-by-8-by-2-inch baking pan. Line a bottom with vellum paper, withdrawal some overhang. Butter vellum and shower with 1 tablespoon sugar.

Whip egg whites and 2 tablespoons sugarine to silken peaks with an electric mixer.

In a vast play set over simmering water, warp chocolate with coffee into a paste. Still operative over simmering water, stir in yolks, vanilla, salt and remaining 6 tablespoons sugar. Remove play from heat. Stir in one-third of a egg whites. Fold in remaining whites, afterwards a belligerent almonds.

Scrape beat into prepared pan. Bake during 350 degrees until only set, about 15 minutes. Cool. Grasp vellum overhang and lift out a cake.

Line a same vessel with cosmetic wrap, with several inches overhang. Scoop in somewhat malleable ice cream, dire resolutely and smoothing a top. Set cooled cake on top, sugar-side up. Cover with suspended cosmetic wrap. Freeze firm, during slightest 8 hours.

Unmold and uncover solidified cake-and-ice-cream square. Set cake-side down on a slicing board. Dip a complicated blade into prohibited water, clean dry and cut into 9 squares. Serve with churned cream and/or chocolate sauce. Makes 9 servings.

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