Chocolate Coffee Ice-Cream Cake

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Who remembers those Sunday’s when it was all about the Romantica Ice- Cream Cake at the end of dinner? Well, as I concocted and perfected this new recipe, those childhood memories came flooding back! From freezer to plate, those ten minutes of waiting for it to defrost to edible form were quite hellish but also really exciting.

This cake isn’t quite as calorific as Romantica but it tastes equally as indulgent, with sneaky health benefits thrown in like Vitamin E and fibre. Not only that though, this cake is buzzing with caffeine and chocolate – taking you to a happy place.   Caramel flavours, with notes of vanilla and coffee make this such a blissful dessert.

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Ingredients
Base
  • 1 ½ cup of pecan nuts
  • ¾ cup of pitted dates
  • Pinch of Himalayan or Sea Salt
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of water
Filling
  • ½ cup of freshly brewed espresso coffee
  • 1½ cups of cashews (soak them in water for a few hours first)
  • 1 cup of almonds or hazelnuts
  • ½ cup of maple syrup
  • ½ cup of almond milk
  • 3 tablespoons of  Bailey’s or other coffee liquor (optional)
  • 2 tablespoons of melted coconut oil
  • 1 teaspoon of vanilla extract
Topping
  • 125g of 70% melted dark chocolate (or milk chocolate if you prefer)

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Method:
Base
  1. Blitz all the base ingredients in a food processor or bullet, the mixture will be coarse and sticky.
  2. In a 6” cake tin, spread out the base mix evenly by pressing down and smoothing out with the flat of a knife. It should be about 1cm in thickness.
  3. Place the pan in the freezer while you work on the filling.
Filling
  1. Blend all the ingredients in a blender until smooth
  2. Remove the cake tin from the freezer and add the filling, place back into into the freezer.
Topping
  1. When the filling is fully frozen (overnight or five hours later), carefully remove the cake from the pan.
  2. Pour the melted chocolate over the cake and grate/shave some chocolate on top.

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To serve:
Keep the cake in the freezer and defrost at room temperature for about 15- 20 minutes before serving. Store any leftover cake in the freezer covered with some cling film.

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