This frozen dessert, based on the sweet flavors of Vietnamese coffee, will have adults clamoring like children. Each slice delivers an over-the-top mix of ice cream, fudge, and cookie crust.
·Sauce can be made 1 week ahead and cooled completely, uncovered, then chilled in an airtight container or jar. Reheat before using.
·Cake keeps, wrapped well in plastic wrap and then in foil, 3 days.
Recipe information
Total Time
3 1/2 hr
Yield
Makes 10 servings
Ingredients
For crust
For ice cream layer
For fudge sauce
Special Equipment
Preparation
Make crust:
Step 1
Put oven rack in middle position and preheat oven to 375°F.
Step 2
Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.
Step 3
Stir together crumbs, espresso powder, and butter and press over bottom of mold. Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.
Make ice cream layer:
Step 4
Scoop and drop ice cream and sorbet alternately into mold in 1 layer until crust is covered, then smooth with offset spatula until flat. Make another layer in same manner. Freeze, covered with plastic wrap, until firm, at least 2 hours.
Make fudge sauce and finish cake:
Step 5
Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring occasionally, 5 minutes, then remove from heat.
Step 6
Add butter, vanilla, and remaining chocolate and stir until smooth.
Step 7
Cool fudge sauce to warm, at least 15 minutes.
Step 8
Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes. Remove cake by grasping both ends of parchment, and transfer it to a platter. Using a spatula to stabilize end of cake, carefully slide parchment out from under cake.
