Monday, May 30, 2011

Triple Quake Bars

Have you ever realized that ice cream desserts have gotten smaller as the years have passed?  Maybe its because you have grown up, but some things just are not what they used to be.  I remember an ice cream treat from Dairy Queen called Buster Bars.

These treats were shaped like a big upside down Dixie cup.  It was all covered in chocolate and inside was stacked layers: one of ice cream, one of fudge and one of salted caramel peanuts.  The bottom was bigger around than the inside of a standard coffee cup and the top was the size of a full roll of scotch tape.

Well, I have not had a Buster Bar in quite a while.  Probably because the last time I got one the size was a little disappointing.  I am not even sure they make them anymore.

Anyhow, I thought I would make some sort of ice cream treat with layers.  This one is sure to please-it is a rich chocolate brownie with pecans topped with one layer of vanilla bean ice cream.  If that was not enough, there is a third layer on top of rich, chocolate fudge.  It would satisfy any ravenous chocoholic and, of course, you can choose to cut whatever size piece you want.

Triple Quake Bars
by flourtrader

Ingredients/ Brownie Cake layer
1 cup chopped, toasted pecans
1 1/2 cup flour
1/2 tsp salt
1 3/4 cup sugar
3/4 cup cocoa (I used Hersheys special dark)
2 tsp vanilla extract
4 eggs
3/4 cup butter

Ingredients/Ice Cream layer
1quart vanilla bean or homemade vanilla ice cream -softened

Ingredients/Fudge Layer
1/2 cup heavy cream
1/2 cup (1 stick) and 2 tbs butter
2 tsp vanilla extract
2/3 cup cocoa
2 oz (2 squares) unsweetened chocolate
2 cups confectioners sugar

To make the cake layer, preheat the oven to 350 degrees.  Butter the inside of a 9X13 inch pan and dust with flour.

Using a medium size saucepan, melt butter over low heat.  Then whisk in sugar and cocoa until smooth.  Remove from heat and empty into a mixing bowl.   Add each egg to the sugar batter, beating about 30 seconds before adding the next egg.  Once all four eggs are blended into the batter, stir in the vanilla extract.  Then set aside.

In a separate bowl, sift together the flour and salt.  Fold these dry ingredients into the chocolate batter until no dry flour spots remain.  Then stir in the pecans.

Place pan in oven and bake for about 35 minutes or until tester indicates done. Then remove cake from the oven and place pan on a cooling rack.  Once pan is cool to the touch, place it in the freezer for 15-20 minutes.

Take out the softened ice cream. It should have the consistency of soft serve ice cream.  You do not want it too watery because it will soak into the cake.  Remove the cake from the freezer and spread the ice cream evenly on top.  Place back in freezer.

Now to make the top layer, you will need another saucepan.  Place it over low heat and put in the butter and the chocolate squares.  Stir constantly until all is melted and blended to a smooth consistency.  Add the cocoa and continue to stir.  Then pour in the heavy cream and vanilla extract and mix until incorporated into batter.  Remove from heat and transfer batter to a mixing bowl.

Sift confectioners sugar into the chocolate batter and beat with an electric mixer for about 2 minutes.  Fudge batter should be shiny and smooth.  Set aside to cool for about 1 hour.

Once fudge batter is cool, take out cake and put 1/2 of fudge on top.  If  ice cream shows through, do not worry, the second layer will cover.  Place cake in the freezer for 30-45 minutes.  Remove and smooth on 2nd layer of fudge and place back in freezer until top is no longer sticky.  About 1 hour.

You can serve after the hour is up or leave cake in freezer for another time.  Should it be frozen for a long time, soften at room temp for 20-30 minutes or more before serving.  Cut into squares with a sharp knife and place each on a plate and serve.