Ingredients
- Chocolate CakeHere's one killer recipe https://mykitchenstories.com.mt/recipe/gluten-free-ultra-moist-chocolate-cake/
- 500ml tub Ben & Jerry's Chocolate Fudge Brownie
- 200gr Semi-sweet chocolate
- 50gr Chocolate chips
This dessert satisfies one of those moods when all you want is chocolate, lots of it & in every shape or form. I had one of those recently & decided to make this delicious concoction for our chocaholic friends. You guessed it, I had to fill the cake with Ben & Jerry’s Chocolate Fudge Brownie.
Steps
1 Done | I begin by baking my all-time favourite chocolate cake in two even tins. Let them cool very well. We will use the same cake tin to assemble the ice cream cake in the end. |
2 Done | Once cooled, bring out the Ben & Jerry’s Chocolate Fudge Brownie ice cream tub from the fridge & let it defrost a little (for about 10 minutes so you can spread easily). |
3 Done | Time to start assembling the cake together. Use the same size of cake tin used for the chocolate sponge cake & lay the first cake. Then grab the Ben & Jerry’s Chocolate Fudge Brownie (at room temperature) and spread all over the cake to create a nice thick filling. Place the second cake on top of the ice cream filling & place in the freezer for at least fifteen minutes. |
4 Done | In the mean time, melt the semi-sweet chocolate bain marie. Let it cool slightly, just two minutes or so, and spread across the top of the cake. Sprinkle the chocolate chips immediately & freeze for at least an hour. It is very easy to cut & serve, you can serve immediately from the freezer. Enjoy!! |
