First we had to make the Swiss Swirl cake. It was a homemade version of Little Debbie's Swiss Roll. The cake was easy enough to mix together. It was sort of like an angel food cake. Whipped egg whites with flour, sugar, and cocoa powder folded in. I baked two small pans of the cake. As soon as they came out of the oven I plopped it into a sugared towel and rolled it up. I let these rolls rest for about an hour. Then I whipped some sugar, vanilla, and whipped cream for the filling. When I wanted to fill the cakes I tried to unroll them but they seemed to have memorized their shape too well. They didn't want to budge from their swirly position and ended up cracking. Urgh! I smeared the cream in the best I could and tried to patch them back together. I probably should have refrigerated or frozen them at this point to make them keep their shape better but I didn't. I was too excited to move onto the next step. I sliced them up and layered them into a bowl lined with plastic wrap. I put this in the freezer and let it harden.
Then I got to work on my chocolate ice cream. I used a Cooks Illustrated recipe. It's a cooked custard that gets chilled and then frozen in an ice cream maker. Once it was frozen I smeared this onto my frozen cake slices. Then I put it in the freezer.
Next was the fudge layer. I followed the recipe given in the Daring Bakers challenge. It made a lot! More than I could fit in my bowl plus it never really thickened properly. Oh well. It was going to be frozen anyway. I poured half of this in and froze it.
Finally I worked on my vanilla ice cream. Again I used a Cooks Illustrated recipe. Once the custard was frozen in the ice cream maker I poured it into the remaining space in my bowl and, you guessed it, PUT IT IN THE FREEZER!
When it came time to serve it I had to coax it out of the bowl with a warm towel. It didn't look so spectacular thanks to the broken swirl cake but, once I sliced it, it looked a lot better. It tasted great, though. My husband declared it the best Daring Bakers recipe yet. And it got high marks from all the Naval Academy grads who ate it with us.
To check out the recipes or to find out about becoming a Daring Baker yourself check out their website at The Daring Kitchen.