Sunday, November 18, 2007

Chocolate raspberry ice cream cake

I woke up lazily this past Saturday and over breakfast perused some of the multitude of recipes I print off the internet- fantasising of the chance I'll get to create some concoction sometime soon. Unfortunately it almost always turns out that I end up drooling over it and then get swept into the weekend and before you know it, it's back to work... shikes!

With this hot weather of late and a penchant for something sweet, this recipe for an ice cream cake from Taste inspired me to take to the kitchen after some abscence. Unfortunately I had enough to make only a third (the case of the missing vanilla ice-cream remains unsolved!) and improvised for lack of maltesers.

Ingredients (my version):
70g butter, softened
50g pure icing sugar
2 eggs
200g good-quality dark chocolate, chopped (the less sweet the better)
1 litre vanilla ice-cream (used bulla but any full cream variety works well)
300g frozen raspberries
1/2 cup of arnott's timtam or gaiety biscuits crumbled

1/2 cup of roasted and crushed pecans, almonds or any nut you have lying around!

Methodology:
Biscuit mix
- Crush nuts & biscuits roughly in a food processor. Mix together and set aside.

Chocolate cream/custard
-Beat butter and sugar until creamy in a mixer.
-Add eggs, 1 at a time, beating well after each addition.
-Melt chocolate in microwave or if you're not as advanced as me, use a bain-marie careful not to get any moisture on it so it doesn't seize. If it does, add a little bit of cream or butter to reincorporate it.
-Stir chocolate into butter mixture (add Kahlua or some liquer- I forgot!)


Ice cream layer
-In a separate bowl spoon ice-cream and leave until softened. Add a cup or as many raspberries as you like and mush 'em if you want.
-Stir into ice-cream. (I liked them whole so be careful when stirring them in)

Assemblage
-Line base and sides of a smallish ~20cm x 30cm baking dish with baking paper.
-Place half the crushed biscuit/nut mixture onto the bottom of the baking dish.
-Pour over half the chocolate mixture (make sure it has the consistency of thickened cream which hasn't been whipped- thick but runny) If it's too thick ladel it on with spoonfuls but it'll be tricky to spread it over the biscuit/nut mixture without it sticking to the spatula (for me it was a futile endeavour- gave up and let it mix)
- Pour over melted ice cream and raspberries and let it set in the freezer for half an hour. (I didn't and had a drama trying to ladel the thick chocolate cream on top- It ended up sinking into the ice cream mixture but I gave up on that too!)
- Finally if you have averted disaster, pour over the remained chocolate on cooled ice cream and add remaining biscuit/nut mixture on top.
-Leave in freezer over night or for until hard.
-To serve use a knife rinsed under hot water (had trouble trying to cut through the cake as it was too hard)

... Devour with gusto!!!!

4 comments:

  1. ummm that looks delish! what was the texture like?
    will have to have an afternoon tea or something to be guinea pigs for your disaster-aversions!
    and great tips in your recipe too m's!

    ReplyDelete
  2. that's looking sharpen mein fraulein!


    btw: i have my suspicions on who's behind the icecream disappearances. He fits the profile of an earlier spate of ice-cream related thefts. MO: late night raids, teaspoons cluttering kitchen sinks, strange indentations in the ice-cream tub...oh yeah, he's struck again

    ReplyDelete
  3. Looks delicious! I like the idea of the crushed nuts and biscuits... mmmm

    ReplyDelete
  4. So evil yet so good!
    Thanks for the tip.

    ReplyDelete

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