Chocolate And Mint Ice Cream Cake
My birthday is in July and when I was young my birthday cake was always an ice cream one, and ever since I have had a soft spot for ice cream cakes. For me, an ice cream cake should include a proper cake, not just layers of different flavoured ice creams, as there is something magical about the combination of cake and ice cream. This is one of my favourites, as it is suitable for any time of year and appeals to a wide range of tastes.
INGREDIENTS:
CHOCOLATE CAKE:
200 G/7 OZ DARK SWEETENED
CHOCOLATE, CHOPPED
5 TBSP WATER
5 EGGS, SEPARATED 150 G/5 OZ VANILLA
CASTER SUGAR
PEPPERMINT ICE CREAM:
175 G/6 OZ CASTER SUGAR
300 ML/10 FL OZ WATER
JUICE OF 1 LEMON
2 TBSP FINELY CHOPPED MINT,
PREFERABLY PEPPERMINT APPROXIMATELY 6 DROPS
PEPPERMINT ESSENCE
425 ML/ 5 FL OZ DOUBLE
CREAM, WHIPPET) 100 G/31/2 OZ PLAIN
CHOCOLATE CHIPS
CHOCOLATE ICING: 175 G/6 OZ PLAIN CHOCOLATE, CHOPPED
25 G/1 OZ UNSALTED BUTTER
1 TBSP WATER
DECORATION:
WHIPPED CREAM (OPTIONAL)
FRESH MINT SPRIGS (OPTIONAL)
TO SERVE: CHOCHOLATE MINT SAUCE
DIRECTIONS:
To make the peppermint ice cream, gently heat the sugar in the water in a heavy-based saucepan, stirring with a wooden spoon, until the sugar has dissolved, then bring to the boil and boil rapidly for a couple of minutes. Leave to cool, then pour into a shallow metal container and freeze for about 11/2 hours until mushy. Tip into a cold bowl and fold in the lemon juice, mint leaves, peppermint essence, cream and chocolate chips. Taste and adjust the level of peppermint, if necessary. Spoon into a freezer-proof container, cover and freeze.
To make the chocolate cake, set the oven to 180°C/350°F/Gas 4. Butter two 20 cm/8 inch sandwich tins, line the base of each with greaseproof paper, then butter the paper.
Put the chocolate and the water into a heatproof bowl placed over a saucepan of hot water. Leave to melt, stirring occasionally, until smooth. Remove the bowl from the pan and leave the chocolate to cool slightly.
Meanwhile, in a separate bowl, whisk the egg yolks and half of the sugar together until very thick and pale.
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar, whisking well after each addition, until the mixture is stiff and shiny. Using a large metal spoon, gently fOld the chocolate into the egg yolk mixture, then fold in the egg whites in four batches. Divide between the cake tins and bake for about 13-18 minutes until springy to a light touch in the centre.
Allow to stand for a few minutes (do not worry if they sink slightly), then turn onto a wire rack and carefully peel off the lining.
To assemble the cake, leave the ice cream at. room temperature for about 20 minutes to soften slightly while making the icing. Put the chocolate and butter for the icing with the water into a heatproof bowl placed over a saucepan of hot. water and leave to melt, stirring occasionally. Spread the ice cream over one of the chocolate cakes, then place the other cake on top and press lightly together. Quickly spread the icing over the top and sides and ret urn to the freezer for 30 minutes to 1 hour. Decorate the top of the cake with spoonfuls of whipped cream placed in a circle with a sprig of mint in each, if liked, and serve the cake in slices with the Chocolate Mint Sauce poured over or around.
