Rocky road ice-cream cake

Rocky road ice-cream cake

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This is perfect to make ahead when entertaining a crowd. Just top with the cream before serving.

The ingredient of Rocky road ice-cream cake

  1. 500g chocolate block cake
  2. 1L Sara Lee rocky road ice cream
  3. 200g dark chocolate, finely chopped
  4. 250ml (1 cup) thickened cream
  5. 300g ctn double cream
  6. 2 tbsp chopped roasted peanuts
  7. Chocolate shavings, to decorate

The instruction how to make Rocky road ice-cream cake

  1. Remove the ice cream from the freezer for about 20-30 minutes or until softens slightly but not melted.
  2. Line the base and sides of a 20cm (base measurement) square cake pan with baking paper, allowing two sides to overhang slightly.
  3. Remove the icing from the cake and discard. Cut the cake in half horizontally. Place one piece of cake in the base of the pan. Fit with the remaining cake, cutting to fit. Top with the ice cream, pressing to cover the top of the cake. Smooth the surface. Place in the freezer for 2 hours or until firm.
  4. Microwave the chocolate and half the thickened cream in a bowl on High, stirring every minute, for 2-3 minutes or until melted and smooth. Set aside for 30 minutes to cool slightly. Pour over the top of the ice cream and smooth the surface. Place in the freezer for 1 hour or until set.
  5. Use electric beaters to whisk the double cream and remaining cream in a bowl until soft peaks form. Place the cake on a serving plate. Dollop with the cream and sprinkle with the peanuts and chocolate shavings.

Nutritions of Rocky road ice-cream cake

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calories: https://schema.org
calories: NutritionInformation

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