Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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To assemble the cake, remove the bottom of the sprinform pan from the
cake. Keep the cake on a 10-inch plate while thoroughly washing,
drying, and reassembling the springform pan. Slice the cake
horizontally into 3 equal layers. Place the bottom layer in the
springform pan, portion half the ice cream on top of the cake layer,
and spread the ice cream evenly over the cake. Place the center
section of the cake on top of the layer of ice cream. Portion
remaining ice cream over the cake and spread evenly. Place the top
portion of the cake on top of the ice cream layer and gently press
down on the cake. Cover the sprinform pan with film wrap and freeze
the cake for at least 12 hours.

When the cake has been in the freezer for 12 hours, prepare the
ganache.

To remove the cake from the springform pan, first remove the film
wrap. Wrap a damp, hot towel around the sides of the pan (the towel
should be large enough to completely wrap around and cover the sides
of the pan). Hold the towel tightly around the pan for 1 minute, then
release the sprinform and remove the cake. Return the cake to the
freezer for 30 minutes.

Remove the cake from the freezer. Pour the ganache over the cake and
use a cake spatula to create an even coating of ganache on both the
top and sides of the cake. Return the cake to the freezer for at
least 15 to 20 minutes. To serve, cut the cake with a serrated
slicer. Heat the blade of the slicer under hot running water before
making each slice. Hold the slices at room temperature for 5 to 7
minutes before serving.

Source: Death By Chocolate Cookbook by Marcel Desaulniers

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