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Coconut-raspberry ice-cream cake

  • 18:50 Prep
  • 1:25 Cook
  • 20 Servings
  • Advanced

Ingredients

  • 125g butter, chopped
  • 1/4 cup milk
  • 100g dark chocolate, chopped
  • 1 cup caster sugar
  • 3/4 cup self-raising flour
  • 1/2 cup plain flour
  • 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
  • 1 egg, lightly beaten
  • 4 litres vanilla ice-cream
  • 2 x 50g sachets coconut milk powder (see Notes)
  • 150g frozen raspberries, thawed
  • Silver cachous, to serve
  • White chocolate curls, to serve
  • Candy canes, chopped, to serve

Fluffy frosting

  • 4 egg whites
  • 2 cups caster sugar

Equipment

  • 8cm-deep, 20.5cm (base) loose-based round cake pan

Method

  • 1
    Preheat oven to 160C/140C fan-forced. Grease an 8cm-deep, 20.5cm (base) loose-based round cake pan (see Notes). Line base and side with baking paper.
  • 2
    Place butter, 1/2 cup water, milk, chocolate and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 to 6 minutes or until smooth and combined. Set aside for 20 minutes to cool.
  • 3
    Sift flours and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk until smooth and combined. Spoon mixture into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool.
  • 4
    Wash and dry pan. Grease and line base and sides with 2 layers of baking paper, extending paper 2cm above edge of pan. Trim top of cake to form a 2cm-thick base. Place in prepared pan.
  • 5
    Spoon 1 1/2 litres of ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Add 1 sachet coconut milk powder. Stir until well combined. Spoon over cake in prepared pan. Level with a spatula. Freeze for 2 hours or until firm.
  • 6
    Spoon 1 litre of remaining ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Place raspberries in a separate bowl. Crush with a fork until smooth. Add to ice-cream. Stir until well combined. Spoon mixture over ice-cream in pan. Level with a spatula. Freeze for 2 hours or until firm.
  • 7
    Spoon remaining ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Add remaining milk powder. Stir until well combined. Spoon mixture over ice-cream in pan. Level with a spatula. Cover surface with plastic wrap. Freeze overnight.
  • 8
    Remove ice-cream cake from pan. Transfer to a serving plate or cake stand. Return to freezer.
  • 9
    Make Fluffy frosting: Place egg whites, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat constantly for 15 minutes or until stiff peaks form. Remove bowl from heat. Beat for 5 minutes or until cooled. Stand for 10 minutes to cool further.
  • 10
    Remove cake from freezer. Working very quickly, spoon frosting on top of cake and spread with a spatula to thickly cover top and sides. Return to freezer for 30 minutes to set (see notes).
  • 11
    Just before serving, decorate cake with Cheat’s fudge snowflakes (see note), silver cachous, chocolate curls and candy cane. Serve immediately.

Source: taste.com.au

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