Ice Cream Cake
1 3/4 (14 tbsp) unsalted butter, cut into pieces
9 ounces bittersweet chocolate, coarsley chopped
1/2 cup sugar
8 large eggs
two flavors of ice cream-- no exact measurements
Oil or lightly spray an eight inch springform pan. Set aside.Place margarine or butter and chocolate into a large bowl and microwave until almost melted.Stir until smooth.Add sugar and mix well.
Add eggs one at a time and beat thoroughly after each addition.This is the completed batter. Gently tap the bowl on the counter to release air bubbles.
Pour a third of it into the pan and freeze until firm to the touch. This will depend on the freezer. When the bottom layer is almost frozen, take out one flavor of ice cream to soften.Spread over the bottom ganach layer and return to the freezer for fifteen minutes to firm up.Pour on another third of ganach and return to the freezer.
Repeat with the second ice cream flavor and ganache. I couldnt take a picture of the finished product because it was Shabbat. But it was a major hit. Definitely make again with other flavored ice creams.