Ingredients
Chocolate Crackle
- 80 g unsalted butter, roughly chopped
- 75 g good quality dark chocolate, roughly chopped
- 100 g rice bubbles
Ice cream
- 1 litre top quality caramel or coffee ice cream, (easier if slightly softened)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a smallish (34cm x 23cm x 2 cm) baking tray with baking paper.
Add chocolate to TM bowl, grate 5-10 seconds at speed 8. Melt 1 minute at 50 degrees, speed 3.
Add butter in TM bowl. Melt at 50 degrees, 40 seconds, speed 4.
Check if mixture smooth. If not, continue to mix for a further 30-60 seconds, speed 3, 50 degrees.
Add rice bubbles, mix on reverse, speed soft for 1 minute. Check is fully mixed. If not, turn over with spatular a few times softly.
Remove from TM bowl and and spread evenly into prepared tin (try to flatten out as best you can). Sit in freezer for 2 hours or until set firmly.
Line a lightly oiled 20cm x 11cm x 7cm loaf tin with baking paper, leaving an overhang all around to give you something to graps onto when you turn the loaf out. Once it's ready, pop into the freezer to chill (chilling is optional if in a hurry).
Break off pieces of the frozen chocolate crackle and sit in the bottom of the tin in a single compact layer like doing a jigsaw with pieces butting up against each other without gaps. (You can cut out a tin template if you prefer a more scientific approach).
Scoop half the ice cream on top and use the back of a spoon or palette knife to spread it out as evenly as possible. Return the tin to the freezer for 10 minutes (chilling optional if in a hurry), then repeat with another layer of chocolate crackle and remaining ice cream. Finish with a final layer of chocolate crackle. (Any left over crackle can be stored in an airtight container in the freezer and used as topping for ice cream). Cover the top with plastic film and press down gently on the surface to compress the loaf. Place in freezer and leave overnight.
Two hours before serving time, invert loaf onto a chilled platter, then use the baking paper overhang to ease it out of the tin. If it is reluctant, place the rim in tepid water very briefly, wipe it dry and try again. Peel away paper, then return loaf to freezer.
When ready to serve use a sharp serrated knife to cut loaf into slices. It is rich and doesn't need accompaniments, however to 'gild the lily' you could serve with a drizzle of caramel sauce. Any left overs will freeze well for about a week but the crackle will lose its crunch the longer it is frozen.
Prepare chocolate crackle
Layer ice cream with chocolate crackle
Serving
Tip
This is a conversion of a recipe by award-winning author Belinda Jeffery, extracted from her cookbook with permission and also featured in the October 2014 edition of Australian Women's Weekly.
'Baking' time of 2 hours actually refers to freezing time.
Preparation time is probably faster noting the wonders of the TM!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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