{"id":13958,"date":"2016-12-18T07:53:10","date_gmt":"2016-12-18T05:53:10","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/?p=13958"},"modified":"2022-01-15T10:44:58","modified_gmt":"2022-01-15T08:44:58","slug":"brownie-bottom-coffee-ice-cream-cake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/brownie-bottom-coffee-ice-cream-cake\/","title":{"rendered":"Brownie Bottom Coffee Ice Cream Cake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">There&#8217;s nothing like cold ice cream cake on hot summer days! This brownie bottom coffee ice cream cake is a great combination of chocolate brownie and coffee ice cream, and is absolutely perfect for the summer.<\/p>\n<div id=\"attachment_12788\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12788\" class=\"wp-image-12788\" title=\"Brownie Bottom Coffee Ice Cream Cake\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/08\/chocolate_and_coffee_ice_cream_cake2-s.jpg\" alt=\"Brownie Bottom Coffee Ice Cream Cake\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12788\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21918--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Brownie Bottom Coffee Ice Cream Cake<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>Fudge brownie bottom:<\/h4>\n<ul>\n<li>150 grams dark chocolate<\/li>\n<li>75 grams butter<\/li>\n<li>100 grams (1\/2 cup) sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>2 large eggs<\/li>\n<li>60 grams (2\/3 cup) almond meal<\/li>\n<\/ul>\n<h4>For coffee ice cream:<\/h4>\n<ul>\n<li>2 large egg whites<\/li>\n<li>Pinch of salt<\/li>\n<li>40 ml. (3 tbsp.) water<\/li>\n<li>100 grams (1\/2 cup) sugar<\/li>\n<li>160 ml. (2\/3 cup) heavy cream<\/li>\n<li>2 tsp. granulated instant coffee<\/li>\n<li>45 ml. (3 tbsp.) boiling water<\/li>\n<li>30 ml. (2 tbsp.) milk<\/li>\n<\/ul>\n<h4>For chocolate ganache:<\/h4>\n<ul>\n<li>75 grams dark chocolate<\/li>\n<li>75 ml. (1\/3 cup) heavy cream<\/li>\n<li>Crunchy caramel decorations<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Fudge brownie base:<\/h4>\n<ol>\n<li>Preheat oven to 170c degrees and grease the pan.<\/li>\n<li>Chop the chocolate and place in a bowl.<\/li>\n<li>Add butter and solvent together in the microwave or over double boiler.<\/li>\n<li>Add sugar and salt and mix until smooth.<\/li>\n<li>Add eggs and beat until incorporated.<\/li>\n<li>Add ground almonds and whisk until incorporated.<\/li>\n<li>Pour the batter into the pan, and smooth the top.<\/li>\n<li>Bake for about 12-17 minutes or until set at the edges but still slightly soft in the center.<\/li>\n<li>Cool completely at room temperature and place in the refrigerator to cool for about an hour.<\/li>\n<li>Remove from the pan and cut into 2 equal layers using a serrated knife. Refrigerate until the assembly.<\/li>\n<\/ol>\n<h4>Coffee ice cream:<\/h4>\n<ol>\n<li>In a bowl of a mixer put egg whites and salt.<\/li>\n<li>In a small pot put water and sugar and heat to a boil. When the syrup reaches 105c degrees slowly begin whipped egg whites and salt.<\/li>\n<li>Continue to cook until the syrup reaches 117c degrees, and remove from heat.<\/li>\n<li>Increase the speed of the mixer to high and pour the syrup in a thin stream while whipping. Continue to whip for 5-6 minutes until you get a stable, glossy meringue.<\/li>\n<li>In a separate bowl whip the cream until soft peaks form.<\/li>\n<li>Fold the whipped cream into the meringue gently but firmly, until blended.<\/li>\n<li>In a small bowl mix coffee, water and milk until dissolved and mixture is lukewarm.<\/li>\n<li>Add the coffee mixture into the ice cream mixture and stir until incorporated and smooth.<\/li>\n<\/ol>\n<h4>Assembly:<\/h4>\n<ol>\n<li>Place a brownie layer on bottom of the pan.<\/li>\n<li>Pour the ice cream on top of the base and level the top.<\/li>\n<li>Place the second part of the brownie over and press lightly.<\/li>\n<li>Freeze for at least 3-4 hours or until everything is completely frozen.<\/li>\n<li>Remove from the pan and leave in the freezer until ganache is done.<\/li>\n<\/ol>\n<h4>Chocolate ganache:<\/h4>\n<ol>\n<li>Chop the chocolate and place in a bowl.<\/li>\n<li>Add heavy cream and solvents together in the microwave or over double boiler.<\/li>\n<li>Stir until everything is melted and mixture is smooth.<\/li>\n<li>Pour the ganache over the top of the frozen cake and let set.<\/li>\n<li>Decorate with crunchy caramel decorations and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cake in the freezer for up to two weeks in an airtight container.<\/li>\n<li style=\"text-align: left\">It is recommended to let it out of the freezer 5 minutes before serving.<\/li>\n<li style=\"text-align: left\">You can decorate with chopped nuts or grated chocolate.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12789\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12789\" class=\"wp-image-12789\" title=\"Brownie Bottom Coffee Ice Cream Cake\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/08\/chocolate_and_coffee_ice_cream_cake-s.jpg\" alt=\"Brownie Bottom Coffee Ice Cream Cake\" width=\"800\" height=\"354\" \/><p id=\"caption-attachment-12789\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>There&#8217;s nothing like cold ice cream cake on hot summer days! This brownie bottom coffee ice cream cake is a great combination of chocolate brownie and coffee ice cream, and is absolutely perfect for the summer. Brownie Bottom Coffee Ice Cream Cake Fudge brownie bottom: 150 grams dark chocolate 75 grams butter 100 grams (1\/2 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33824,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1581,1574,1560],"tags":[2019,1618,1643],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brownie Bottom Coffee Ice Cream Cake | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This brownie bottom coffee ice cream cake is a great combination of chocolate brownie and coffee ice cream, and is absolutely perfect for the summer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/brownie-bottom-coffee-ice-cream-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brownie Bottom Coffee Ice Cream Cake | Lil&#039; 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