Ingredients
90 g butter , at room temperature, plus extra for greasing
90 g light brown sugar
1 large free-range egg
30 g ground almonds
60 g self-raising flour
1 tablespoon cocoa powder
¼ heaped teaspoon baking powder
30 g dark chocolate (70% cocoa solids)
50 ml milk
1.5 litres ice cream (2-3 flavours)
Method
- Preheat your oven to 180°C/350°F/gas 4. Grease the base of a 16cm panettone tin. Set aside.
- Cream the butter and sugar in a bowl until pale, then beat in the egg and ground almonds until combined.
- In another bowl, mix together the flour, cocoa, baking powder and a pinch of sea salt, then fold this through the creamed mixture.
- Chop the chocolate, pop in a bowl and melt it in the microwave for a few seconds. Stir it into the cake batter along with the milk, until smooth.
- Spoon the batter into the tin and bake in the oven for 25 to 30 minutes, or until firm to the touch and a skewer inserted comes out clean.
- Remove the cake from the oven, leave to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely. Take your ice cream out of the freezer to soften a little.
- Line the panettone tin with two long pieces of clingfilm, laying them perpendicular to each other (to help you take out the cake).
- Halve the sponge horizontally and place one of the thin pieces back into the tin, pressing it down flat.
- Spoon in one flavour of ice cream to give you a layer at least 5cm-thick. Repeat with a second flavour, then top with a third. Keep layering until you’ve used up all of your ice cream.
- Press the remaining sponge on top, then fold over the overhanging clingfilm to cover. Pop the cake in the freezer for at least 2 hours to firm up.
- To serve, turn out the cake onto a board or cake stand and peel off the clingfilm. Leave it to soften for 5 minutes, then cut it into slices with a large, warm knife.
source : https://www.jamieoliver.com
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