A week ago, our eldest had his 21st birthday. Being away at uni ( studying architecture),
..he celebrated in Melboune with his peeps, but made it home this weekend.
Happy Birthday Darcy!
His one request? The same raspberry/malteser icecream cake I had made 5 years ago. I had lost the recipe..it came from a Super Food Ideas mag, and after a mag cull- tossed it.
Darcy looked high and low, and found an online discussion about the recipe having been removed from the Super Food Ideas section of taste.com But, someone had kindly posted the recipe. Darcy then, gleefully, passed it back on to me.
So here it is, in all it's glory. It serves a lot, make sure the servings are small as it is incredibly rich.
Darcy's Chocolate raspberry ice-cream cake
Ingredients (serves 12)
• 200g butter, softened
• 1 1/2 cups pure icing sugar
• 5 eggs
• 400g good-quality dark chocolate, chopped
• 2 tablespoons coffee-flavoured liqueur (such as Kahlua or Tia Maria)
• 3 litres vanilla ice-cream (see note)
• 300g frozen raspberries
• 500g Maltesers (mixture of white and milk chocolate)
1. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
2. Place chocolate into a heatproof microwave-safe bowl. Microwave, uncovered, for 3 minutes on MEDIUM (50%) power, stirring every minute with a metal spoon, or until melted. Stir chocolate and liqueur into butter mixture.
3. Spoon ice-cream into a bowl. Stand at room temperature until softened. Mash raspberries with a fork. Stir into ice-cream.
4. Line base and sides of a 6cm deep, 24cm x 34cm (base) baking dish with baking paper. Place half the Maltesers into a plastic bag. Using a rolling pin, hit until roughly crushed. Spread over base of dish.
5. Pour half the chocolate mixture over Maltesers. Spoon over ice-cream. Top with remaining chocolate mixture. Crush remaining Maltesers. Press into chocolate. Cover. Freeze overnight. Serve.