Chocolate Fudge Ice-cream Cake

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Recipe's preparation

Cover the bottom of a 7cm deep 26cm (base) springform pan with baking paper.

Place the chocolate into the TM bowl and grate for 30 seconds on speed 8. Melt chocolate for approximately 1.5 minutes at 50deg. on speed 3 or until melted.  Stir in the liqueur and set aside.

Put the butterfly in a clean & dry bowl and cream the butter and sugar until pale 30 seconds on speed 5. Add the eggs one at a time and  coninue mixing until incorporated. At this stage it may look like the mixture has curdled if this is the case continue until the mixture comes together (it shouldn't take long). Add the chocolate and liqueur mixture and mix for a few seconds unitl it is all blended. Pour half of the chocolate mixture over the nuts in the base of the springform pan and freeze for 30 minutes.

Stand ice-cream at room temperature unit slightly softened.Carefully add the softened icecream over the chocolate mixture and then add remaining chocolate mixture over the ice cream. Cover and freeze for 1 hour. Press remaining nuts into the chocolate mixture. Cover and freeze overnight. Slice and serve immediately.  

 

 

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