Ice Cream Cassata with Chocolate Rum Sauce

Ingredients

• 1 Cup unsalted butter, room temperature
• 1 1/2 Cups sugar
• 4 Whole eggs
• 3 Tablespoon plus 2 teaspoons rum
• 1/2 Cup heavy cream
• 2 Cup(s) all-purpose flour
• 1 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1 1/2 Pint your favorite ice cream, softened
• 1/4 Cup chopped almonds
• For Chocolate Rum Sauce:
• 1/2 Cup water
• 1/2 Cup rum
• 2 Tablespoon corn syrup
• 1 (12 oz) package semi-sweet chocolate
• 2 Tablespoon unsalted butter

Directions

• Preheat oven to 325F (165C). Butter a 5 X 9-inch loaf pan and dust pan lightly with flour. Shake out excess flour.
• Beat butter and sugar in a large bowl until fluffy. Add eggs, one at a time beating after each to incorporate. Add 3 tablespoons rum and cream and beat well.
• Sift together flour, baking powder, and salt and beat into egg mixture until blended. Pour into prepared pan and smooth top. Bake for about 70 minutes or until golden brown. Cool in pan on wire rack for 15 minutes.
• Run knife along edge of cake to loosen from pan and invert onto wire rack. Cool completely.
• Trim sides and bottom crust off cake.
• Slice cake horizontally into 3 even layers.
• Place bottom layer on large sheet of plastic wrap. Sprinkle 1 teaspoon rum over cake.
• Spread 1/2 softened ice cream evenly over bottom cake layer.
• Place middle cake layer on ice cream and sprinkle remaining 1 teaspoon rum over cake.
• Spread remaining 1/2 ice cream evenly over middle cake layer. Place top cake layer on ice cream and wrap cassata tightly in plastic sheet.
• Even up block shape and place back into loaf pan. Freeze for 2 hours or until solid.
• Just before serving make Chocolate Rum Sauce. Heat water, rum, and corn syrup in a medium saucepan over medium-high heat until just boiling. Reduce heat to low and stir in chocolate and butter until smooth. Remove from heat.
• Unwrap cassata and place on large serving platter. Pour a generous amount of sauce over top so it runs down sides.
• Sprinkle almonds over top. Pour remaining sauce in a bowl or spouted vessel and serve on side.
• Cut cassata crosswise per guest's request and top with extra sauce. Store wrapped in plastic in the freezer for up to 2 weeks. Store sauce covered in the refrigerator up to 1 week.