Ingredients
sauce
- 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 3/4 cup heavy whipping cream
chocolate leaves
- 3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 10 fresh camellia leaves or lemon leaves, wiped clean with damp cloth
cakes
- Nonstick vegetable oil spray
- 1 cup sugar, divided
- 3/4 cup cake flour
- 1/4 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 2 pints peppermint stick ice cream
- 1/3 cup coarsely crushed red-and-white-striped hard peppermint candies or candy canes
meringue and decorations
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- Fresh mint sprigs
- Small candy canes
special equipment
- Small propane kitchen torch
Description
Peppermint Ice Cream And Chocolate Cake Are Rolled Up Into The Quintessential Holiday Treat.
Bon Appetit Magazine
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