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Unread 09-03-2014, 03:28 PM
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Default Toblerone Ice Cream Cake

If you need a fancy dessert, break out the bar of Toblerone you've had sitting around and go to town! From The Sugar Hit.

Toblerone Ice Cream Cake!

Super chocolatey layers of cake, filled with creamy toblerone ice cream, and topped with honey chocolate sauce and more toblerone!

Author: Sarah Coates
Serves: 8

Ingredients
For the cake:
  • 1 + cups (190g) plain flour
  • 1 + cups (335g) caster sugar
  • ⅓ cup (40g) cocoa
  • 1 tsp baking powder
  • 1 + cups (375ml) boiling water
  • 2 eggs
  • cup (125ml) canola oil
For the ice cream:
  • 3 tbsp cream cheese, room temp
  • pinch of salt
  • 2oz (50g) toblerone
  • 2 cups (500ml) milk
  • 1 tbsp + 1 tsp cornflour (cornstarch)
  • 1 + cups (310ml) heavy cream
  • ⅔ cup (150g) sugar
  • 2 tbsp glucose syrup
  • ⅓ cup (40g) cocoa powder
For the topping:
  • 4 oz (100g) dark chocolate
  • 2 tsp honey
  • ⅓ cup (85ml) heavy cream
  • More toblerone, to decorate
Instructions
  1. The day before you want to eat the cake (at least) make the ice cream base, and the cake layers.
  2. For the cake, grease and line an 8 inch (18cm) cake tin, and preheat the oven to 350F/180C.
  3. Place the flour, sugar, cocoa and baking powder into a large mixing bowl. Pour in the water, and stir well to combine. Add the eggs, one by one, stirring well between each, and finally pour in the canola oil, and beat well until completely combined.
  4. Pour the mixture into the lined tin and bake for 50-55 minutes, or until the cake springs back when touched, and a skewer inserted comes out with only a few moist crumbs. Set aside to cool completely in the tin.
  5. To make the ice cream, place the cream cheese and salt into a large mixing bowl, and whisk until smooth. Finely chop the chocolate, and add it to the cream cheese.
  6. Take about 2 tablespoons of the milk mixture, and mix it with the cornflour in a small bowl. Set aside.
  7. Place the remaining milk, the cream, sugar, glucose and cocoa into a large saucepan and bring to the boil, whisking to combine. Boil for four minutes.
  8. Remove the mixture from the heat, and whisk in the cornstarch-milk mixture. Place back on the heat and cook for a further minute, or until slightly thickened.
  9. Pour the now-thickened mixture into the cream cheese and toblerone bowl, whisking slowly as you go, until everything is incorporated and the toblerone is melted.
  10. Chill the mixture in the fridge completely (preferable overnight).
  11. When ready to assemble the cake, churn the ice cream in an ice cream machine as per the manufacturer's instructions. Trim and the top of the cake, and slice into two even layers. Line the cake tin (preferable a spring form tin), with several layers of cling wrap, and place a cake layer in the bottom. Scoop out the churned ice cream and fill the cake, then top with the remaining cake layer, and cover. Freeze for at least four hours, prior to serving.
  12. When ready to serve, melt together the chocolate, honey and cream and pour over the cake. Decorate with the remaining toblerone pieces, as desired.
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