Titanic Recipe

Prepare and bake torte

Preheat oven to 350°F (175°C). Butter an 8- or 9-inch springform or cake pan and lightly dust with cocoa powder. Melt the chopped bittersweet chocolate and unsalted butter together in a heatproof bowl set over simmering water (double boiler) or in 20–30 second bursts in a microwave, stirring until smooth. Remove from heat and let cool slightly.

Whisk together the large eggs and granulated sugar in a large bowl until pale and slightly thickened (about 2–3 minutes by hand or 1–1½ minutes with a hand mixer). Stir in the cooled chocolate-butter mixture and vanilla extract until combined. Fold in the flour and a pinch of salt just until incorporated — do not overmix.

Pour batter into prepared pan, smoothing the top. Bake 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (the torte should be dense and fudgy). Remove from oven and cool in pan on a wire rack 10 minutes, then release springform and transfer to rack to cool completely. For best results chill in fridge 1–2 hours to firm before assembling.

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes. Pour cold heavy cream into the chilled bowl. Add powdered sugar and vanilla extract. Whip on medium-high speed until soft to medium peaks form (peaks hold but still slightly droop). Keep chilled until assembly.

Slice bananas in half lengthwise and set aside. Hull and halve the strawberries. If candied pineapple is in large pieces, chop into bite-size chunks. Pat fruits dry if they are wet so they don't water down the ice cream.

Optional quick caramelize for bananas: heat 1 tablespoon butter in a skillet over medium-high heat, sprinkle 1 tablespoon sugar, add banana halves cut-side down and cook 1–2 minutes until caramelized; flip briefly and remove. Let cool slightly.

Warm hot fudge sauce until pourable: microwave in 20–30 second bursts stirring between each, or heat gently in a small saucepan over low heat until smooth. Keep warm for assembly. Toast hazelnuts in a dry skillet over medium heat 3–5 minutes, shaking the pan, until fragrant and skins darken slightly; rub between a towel to remove loose skins and roughly chop.

Place the chilled chocolate torte on a large serving platter or cake stand. If desired, slice torte into 8 generous wedges to make portioning easier but leave whole for dramatic presentation.

Scoop alternating mounds of vanilla and chocolate ice cream on top of the torte. Aim for tall, piled scoops to create the 'Titanic' height — about 8 total scoops (4 vanilla, 4 chocolate) arranged in a loose pyramid. Work quickly so ice cream doesn't melt; if needed, place scoops on a chilled plate first.

Nestle the banana halves around the base of the ice cream and scatter halved strawberries and candied pineapple chunks over and around the scoops.

Generously spoon warm hot fudge over the ice cream and down the sides so it cascades onto the torte. Use as much as desired for a glossy, dramatic look (approximately 1 cup).

Pile or pipe the whipped cream in large clouds over the top and around the ice cream to create peaks that resemble ship superstructures. You can use an offset spatula or a piping bag with a large round tip for effect.

Insert 2 cookie sticks or rolled wafer cookies into the whipped cream near the center (angled slightly) to serve as 'smokestacks'. Add remaining cookie sticks upright around the dessert for extra smokestacks if desired.

Scatter the chopped toasted hazelnuts over the whipped cream and ice cream for crunch. Lightly dust with unsweetened cocoa powder and optional icing sugar for presentation.

Serve immediately with spoons and dessert plates. If not serving right away, keep assembled dessert in the freezer for up to 30 minutes; beyond that the fruit and whipped cream texture will change.