Recipe

Choc raspberry ice-cream cake

Nov 29, 2012 1:00pm
  • 30 mins preparation
  • Serves 16
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Ingredients

Choc raspberry ice-cream cake
  • 280 gram packet chocolate-coated malt balls, coarsely crushed
  • 200 gram butter, at room temperature
  • 1 1/2 cup icing sugar, sifted
  • 5 eggs
  • 2 tablespoon coffee-flavoured liqueur
  • 400 gram (70%) dark eating chocolate, melted
  • 2 litre tub vanilla ice-cream, slightly softened
  • 300 gram frozen raspberries, chopped

Method

Choc raspberry ice-cream cake
  • 1
    Line base and sides of a 30 x 20cm (base measurement) freezer proof dish with 2 layers of baking paper, extending paper at long sides for handles. Sprinkle half the crushed malt balls over base of dish.
  • 2
    用电动搅拌机、打黄油和糖单元il light and creamy. Add eggs, one by one, beating well after each addition. Add liqueur and chocolate; beat until well combined. Spoon half the chocolate mixture over crushed malt balls in dish. Using damp hands, press firmly to level top.
  • 3
    Combine ice-cream and raspberries. Spread ice-cream mixture over chocolate mixture in dish. Spread remaining chocolate mixture over ice-cream. Using damp hands, press firmly to level top. Sprinkle with remaining crushed malt balls. Cover with 2 layers of plastic-food wrap; freeze overnight or until firm. Slice to serve.

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