Chocolate Ice-Cream Cake Recipe

Chocolate Ice-Cream Cake Recipe

250g chocolate sponge mix

4 eggs

50ml water

50g butter (melted)

Ingredients for Ice-Cream:

100g chocolate (broken into pieces)

100g coffee-mate

100ml evaporated milk

1 tablespoon cocoa powder

1 teaspoon gelatine powder

1 tablespoon hot water

300g fresh cream (whipped)

1 teaspoon chocolate emulco

Coating:

200g fresh cream (whipped)

2 teaspoons chocolate emulco

Method:

To make cake, whisk sponge mix, eggs and water until light and fluffy.  Fold in butter, mix well.  Pour batter into a cake tin.  Bake in preheated oven at 180°C for 30 minutes or until cook.  To make ice-cream, melt chocolate, coffee-mate, milk and cocoa powder in a heatproof bowl over simmering water.  Melt the gelatine powder into hot water.  Add into melted chocolate mixture, mix well.  Fold in whipped cream and chocolate emulco.  Freeze for an hour in the refrigerator.  Transfer to mixer and whisk until smooth.  Line bottom and sides of a 7-inch cake tin with sponge cake slides.  Spread ice-cream in the cake tin, cover with the sponge and freeze until solid.  Stir well the fresh cream with emulco and coat over the cake.  Sift the cocoa powder or decorate as desired.