Ice cream is perfect for parties because it can be made many days in advance and left in the freezer until the party. This cake has a dark oreo base, creamy and wonderful ice cream with the taste of coffee, topped with soft cream with chocolate and coffee sauce. Can it get better?
IngredientsUse a 20-22 cm springform pan |
CAKE BASE |
|
|
300g |
Oreo cookies |
|
100g |
Dairy butter |
ICE COFFEE |
|
| 4.5 dl |
Cream |
| 260g |
Sweet condensed milk |
| 0.5 dl |
Strong funnel coffee |
COFFEE GANACHE/SAUCE |
|
|
200g |
Dark Chocolate |
|
0.5 dl |
Strong funnel coffee |
|
1 dl |
Cream |
TOPPING |
|
|
3 dl |
Cream |
|
2 tsp |
Sugar |
How to do it |
Grease a 20-22 cm springform pan. And put baking paper in the bottom of the form. Cut a long strip of baking paper and place around the edge of the mold.
Melt butter. Break the biscuits in Wilfa Powerfuel XL or with a rolling pin. Pour the crumbs into a bowl and stir in the butter. Pour into the cake tin and lightly press down into the tin. Put in the fridge.
Put the cream and condensed milk in a bowl and whisk together with the hand mixer Smooth mix to a firm cream. Finally fold in coffee and pour over the biscuit base in the spring form. Cover with plastic wrap and put in the freezer for at least 6 hours until it is frozen through.
Coarsely chop the chocolate. Make strong coffee in a Wilfa coffee maker and heat the cream until steaming, remove from the heat and add to the chocolate. Leave for a couple of minutes before stirring until all the chocolate has melted. Cool to room temperature.
Remove the springform pan and baking paper from the ice cream cake. Place the cake on a cake plate. Whip the cream and sugar to a stiff cream. Pour in the chocolate sauce and gently turn around a couple of times until the cream is marbled by the sauce. Pour over the cake. Serve immediately.