Caramel Rum Delirium Ice Cream Cake* Part 1
Submitted by donna188
Homemade caramel rum cake layered with double mocha ice cream and semisweet chocolate ganache. A multi-layer showstopper dessert for serious celebrations. This is Part 1 covering the caramel and cake.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis is not a casual Tuesday night dessert. This is the one you build for the big occasions.
A cream cheese cake gets flavored with homemade caramel and dark rum, baked until rich and dense, then layered with double mocha ice cream and drowned in semisweet chocolate ganache.
The caramel is made from scratch by caramelizing sugar with lemon juice until it turns deep amber, then hitting it with heavy cream for a smooth, buttery sauce.
This is Part 1, covering the caramel flavoring and the cake itself.
Chef Tips
- Watch the sugar like a hawk while caramelizing. It goes from golden to burnt in seconds, and there’s no coming back from that.
- When you add the cream to the hot caramel, stand back. It will steam and bubble violently. Use a long whisk and pour slowly.
- Let the caramel cool completely to room temperature before adding it to the batter. Hot caramel will melt the cream cheese and throw off the whole texture.
- Use Myers’s dark rum if you can find it. The molasses depth in dark rum is what gives this cake its signature flavor.
Ingredients
Directions
EQUIPMENT: 2½-qt saucepan, whisk, stainless steel bowl, 9 x 3-inch springform pan, electric mixer with paddle, rubber spatula, red toothpick, 10-inch plate, serrated slicer, large 100%-cotton kitchen towel, cake spatula.
Preheat the oven to 325℉ (160℃).
To prepare the caramel flavoring, combine the granulated sugar and lemon juice in a 2½-qt saucepan and stir with a whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar for 5 to 6 minutes over medium-high heat, stirring constantly to break up any lumps (the sugar will first turn clear as it liquifies then brown as it caramelizes).
Remove the saucepan from the heat and carefully add the heavy cream; stir to combine (the mixture will steam and boil rapidly as the cream is added).
Transfer the caramel to a stainless steel bowl and allow to cool to room temperature.
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