hot fudge sundae cake
INGREDIENTS
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Serves: 12 to 16
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Part 1: Make Chocolate and Vanilla Ice Creams
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Yield: 1 quart of each, instructions merged to cut down on repeated processes
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4 cups heavy cream, divided
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1 split vanilla bean (for vanilla batch)
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3 tablespoons unsweetened Dutch-process cocoa powder and 5 ounces bittersweet or semisweet chocolate, chopped (for chocolate batch)
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2 cups whole milk
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1 1/2 cups granulated sugar
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Pinch of salt
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10 egg yolks
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1 1/2 teaspoons vanilla extract, divided
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Part 2: Make Chocolate Cookie Crumbs
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Yield: About 48 2 1/2-inch cookies, weighing about 96 ounces, which will be about double what you need. However, they are so delicious and keep well, it seems worth it to make a full batch. Scooped balls of dough can be frozen to bake off later. Extr
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Chocolate Cookies
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1 1/4 cups all-purpose flour
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1/2 cup unsweetened Dutch process cocoa
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1 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1 1/2 cups sugar
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1/2 cup plus 2 tablespoons (1 1/4 sticks), cold unsalted butter, cut into small chunks
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1 large egg
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For Crumb Crust
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3 tablespoons unsalted butter, melted
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Part 3: Make Hot Fudge Sauce
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Yield: 2 cups, likely double what you need, but nobody worth knowing would turn down extra hot fudge sauce.
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2/3 cup heavy or whipping cream
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1/2 cup light corn syrup or golden syrup (honey should work as well, but I didn’t test it this time)
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1/3 cup packed dark brown sugar
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1/4 cup unsweetened cocoa powder, ideally Dutch-processed
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Heaping 1/4 teaspoon fine sea salt or level 1/4 teaspoon table salt
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6 ounces bittersweet chocolate, chopped (or, about 1 cup bittersweet chocolate chips), divided
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2 tablespoons unsalted butter
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1/2 teaspoon vanilla extract
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Part 4: Finish the Cake!
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1 cup heavy or whipping cream
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2 tablespoons sugar
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Maraschino cherries
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Colored sprinkles
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