Ice Cream Chocolate Cake
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 175 g caster sugar
- 175 g butter, softened
- 3 eggs
- 175 g self-raising flour (maida)
- 75 g cocoa powder
- 150 ml milk
- 500 ml vanilla ice cream or 500 ml strawberry ice cream
- 0.25 ml salt
- 125 g frozen cherries
-
Chocolate coating
- 125 g chocolate
- 60 ml golden syrup
- 15 ml fresh cream
-
For garnishing
- 65 ml whipped cream
- 8 glace cherries
directions
- Beat eggs in a bowl, one at a time, until light and fluffy.
- Now in the same bowl, cream together the castor sugar and butter until light and fluffy.
- In another bowl, sift together the flour, salt and cocoa powder.
- Fold these sifted dry ingredients alternating with milk, a little at a time, into the egg-sugar mixture ensuring that it mixes well.
- Pour the prepared mixture into a greased(with butter) 2 litre decorative ring mould.
- Smoothen the surface(if a ring mould is not on hand you may use a 2.3 litre bowl and keep a straight-sided glass open end up in the middle of the bowl. Grease both and pour the mixture around the glass).
- Microwave at 100 % HIGH power level for 6-8 minutes. Allow it to stand for 10 minutes.
- Using a knife loosen the cake around the edges and turn out onto a cooling rack.
- Now, cut out the bottom quarter of the cake and keep aside.
- Scoop out the centre of the cake using a clean spoon.
- Transfer the cake to a freezer and let it freeze for an hour until firm.
- Now, grab hold of a bowl and put the ice cream in it. Microwave for 1 minute on LOW power level(30%).
- Add cherries to the microwaved ice cream and mix well.
- Fold this ice cream and cherries mixture into the scooped out portion of the cake in the centre.
- Add the bottom quarter of the cake that was kept aside and turn the cake over.
- Again, keep it in the freezer.
- Break the plain chocolate in a small bowl with your fingers.
- Microwave on MEDIUM power level for 4 minutes.
- Add syrup and cream to this and mix well.
- Spoon this mixture over the cake and freeze it.
- Garnish with whipped cream and cherries right before you serve the cake.
- Slice, serve and smile :).
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>