Blackberry Chocolate Chip Gossip Cakes with Chocolate Pudding Ice Cream

Wild blackberries, delicious, sweet, and most importantly, free for the taking. And these were so conveniently located right behind our house. I have several recipes that I could have chosen to use the berries but this one came to mind first. The recipe called for blueberries but I thought black would be just as tasty. The recipe can be found in Marcel Desaulniers' Death By Chocolate Cakes

This little cake is delicious on its own. In fact Pap and I ate several before I got around to making the ice cream. Marcel Desaulniers recipe has an added topping of liquored berries which I chose not to do. I wanted ice cream and this version was delicious enough to have Elvis spinning in his grave. Oh yeah, I'm still thinking about the Elvis 'wannabe' entertaining me tomorrow night. I just hope he's not the fat Elvis ... ugh! What I'm hoping to see is a hunk of a man in tight pants, gyrating hips, seductive voice, bedroom eyes. Please excuse me, I was daydreaming there for a second and I drooled all over my keyboard.

Okay, back to the recipe.

Ingredients:
1/4 pound (1 stick) unsalted butter, cut into 1/2-ounce pieces; plus 1 tablespoon (melted)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 ounces) tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
1 cup pecan halves, toasted and coarsely chopped
1 cup fresh blackberries, stemmed and washed
1 cup semisweet chocolate mini-morsels

Directions:
1. Preheat the oven to 325 degrees. Lightly coat the inside of each of 12 individual nonstick mini-fluted tube pans (each cup is 3 & 1/2 x 1 & 3/4 inches) with the 1 tablespoon of melted butter, making sure that all of the indentations in each of the pans are coated.

2. In a sifter combine the 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sift onto a large piece of parchment paper and set aside until needed.

3. Place the 1/4 pound butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar in the bowl of an electric mixer fitted with a paddle. Mix on low speed for 1 minute, and then beat on medium for 2 minutes until soft. Scrape down the sides of the bowl and the paddle. Add 2 eggs, one at a time, beating on medium for 1 minute after each addition, and scraping down the sides of bowl once all the eggs have been incorporated.

4. Operate the mixer on low while gradually adding the sifted dry ingredients. Once they have been incorporated, about 30 seconds, add 1/2 cup sour cream and 1/2 teaspoon vanilla extract and mix on low speed to combine, about 15 seconds. Remove the bowl from the mixer, add the coarsely chopped pecans, 1 cup blackberries, and 1 cup mini-morsels and use a rubber spatula to mix until thoroughly combined.

5. Portion 3 heaping tablespoon of the cake batter into each individual mini-fluted nonstick tube pan. Spread the batter evenly. Place the 2 units of mini-fluted tube pans on the top and center rack of the preheated oven, and bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Remove the cakes from the oven and cool to room temperature for 20 minutes. Invert the units to release the cakes. Turn the cakes baked top facing up and set aside at room temperature.

Ingredients for Ice Cream:
2 cups half-and-half or milk
3 large egg yolks
1/3 cup sugar
2 cups heavy cream
1 teaspoon vanilla
1 (1.7 ounce) package instant chocolate pudding

Directions:
1. Prepare a large pan of ice water.

2. In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the egg yolk mixture into the pan of half-and-half. Stir and cook over simmering water until the custard coats the back of a spoon, about 10 minutes. Immediately place the custard pan in the ice bath and stir occasionally until it cools. Transfer to another container, stir in heavy cream, vanilla, and instant pudding. Whip well, cover and refrigerate for an hour.

3. Freeze in an ice cream maker according to the manufacturer's directions.