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Chocolate and salted caramel ice-cream cake
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Prep Time:
380 minutes
Cook Time:
10 minutes
Total Time:
390 minutes
Indulge in a luxurious chocolate and salted caramel ice cream cake, sure to impress at any gathering.
Ingredients:
  • 757.50 gm pure cream
  • 257.50 gm milk
  • 8 egg yolks
  • 268.75 gm caster sugar
  • 300g dark chocolate, finely chopped
  • 252.50 gm pure cream, extra
  • 1 tsp instant coffee powder
  • Fresh raspberries, to serve
  • Dark chocolate, grated, to serve
Instructions:
  • In a saucepan over medium heat, gently heat the cream and milk until simmering. Be careful not to boil. Remove from heat.
  • Beat egg yolks and 1 cup sugar with an electric mixer until pale and thick. While mixing, slowly pour in hot cream mixture. Transfer to a saucepan over medium heat. Cook and stir for 5 minutes until thickened. Remove from heat.
  • In a heatproof bowl, combine 100g of chocolate with half of the hot custard. Stir until the chocolate melts and the mixture is smooth. Allow it to cool before using.
  • In a saucepan over medium heat, create caramel by melting the remaining sugar for 4 to 5 minutes until golden brown. Stir in cold water, then cook for another 2 minutes until the toffee dissolves. Mix into the custard and add salt.
  • Place the indulgent chocolate and rich caramel ice creams into separate airtight containers. Seal tightly and freeze for at least 6 hours until they are nearly firm.
  • Prepare the loaf pan by lining it with plastic wrap, ensuring that the sides overhang. Blend half of the caramel ice-cream in a food processor until smooth. Spread the mixture evenly in the pan. Cover and freeze for 30 minutes until slightly firm.
  • Transfer the chocolate ice-cream to a food processor and blend until smooth. Spread it over the caramel layer in the pan, level it out, cover, and freeze for 30 minutes until just firm. Repeat the process with the remaining caramel ice-cream, cover, and freeze for 4 hours until set.
  • In a saucepan, gently melt the rest of the chocolate with cream and coffee. Stir consistently until velvety and well mixed. Let it sit for 10 to 15 minutes. Transfer the ice cream onto a cold serving plate. Add a layer of raspberries and grated chocolate on top. Finish with a generous drizzle of sauce. Serve promptly.

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