Ingredients
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125g butter, chopped
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1/4 cup milk
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100g dark chocolate, chopped
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1 cup caster sugar
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3/4 cup self-raising flour
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1/2 cup plain flour
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2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
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1 egg, lightly beaten
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4 litres vanilla ice-cream
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2 x 50g sachets coconut milk powder (see Notes)
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150g frozen raspberries, thawed
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Silver cachous, to serve
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White chocolate curls, to serve
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Candy canes, chopped, to serve
Fluffy frosting
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4 egg whites
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2 cups caster sugar
Equipment
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8cm-deep, 20.5cm (base) loose-based round cake pan
Method
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1Preheat 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.
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2Place 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.
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3Sift 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.
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4Wash 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.
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5Spoon 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.
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6Spoon 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.
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7Spoon 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.
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8Remove ice-cream cake from pan. Transfer to a serving plate or cake stand. Return to freezer.
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9Make 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.
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10Remove 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).
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11Just 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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