Affogato Ice-Cream Cake

11 Ingredients

500grams triple choc fudge brownie mix
2 1/2 cups rice bubbles
1/2 cup icing sugar mixture
1/4 cup cocoa powder
1/4 cup coconut oil, melted
2L coffee ice-cream, softened slightly
150milliliter thickened cream
1/3 cup chocolate syrup
75grams Woolworths solid milk chocolate Easter eggs
2 hollow milk chocolate Easter eggs, broken
250grams punnet strawberries, hulled, quartered

Description

Top off your Easter dessert table with this impossibly delicious affogato ice-cream cake finished with chocolate syrup, Easter eggs and strawberries.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Grease and line base of a 20cm round (5cm deep) cake pan with baking paper. Prepare brownie mix according to packet instructions. Pour mixture into pan and bake for 25 minutes or until brownie is cooked through but still slightly fudgy in centre. Cool in pan 30 minutes.

Step 2 of 4

Meanwhile, line a 20cm round springform cake pan with baking paper. Combine rice bubbles, icing sugar, cocoa and oil in a large bowl. Spoon mixture into pan. Press down with back of spoon to level. Chill for 10 minutes or until set.

Step 3 of 4

Spoon ice-cream over rice crackle base and smooth with back of spoon. Freeze for 4 hours or until ice-cream has set. Place brownie on top, gently pressing down to secure. Freeze for 15 minutes or until firm.

Step 4 of 4

Whip cream in a large bowl until soft peaks form. Remove cake from pan and place on platter. Dollop cream over cake, drizzle with chocolate syrup, scatter over Easter eggs and strawberries, then serve (see Tip).