Choc raspberry ice-cream cake

Name: Choc raspberry ice-cream cake
Prep time: 30 min
Total time: 30 min
Ingredients: 280 gram packet chocolate-coated malt balls, coarsely crushed; 200 gram butter, at room temperature; 1 1/2 cup icing sugar, sifted; 5 eggs; 2 tablespoon coffee-flavoured liqueur; 400 gram (70%) dark eating chocolate, melted; 2 litre tub vanilla ice-cream, slightly softened; 300 gram frozen raspberries, chopped

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 16

Ingredients

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280 gram packet chocolate-coated malt balls, coarsely crushed200 gram butter, at room temperature1 1/2 cup icing sugar, sifted5 eggs2 tablespoon coffee-flavoured liqueur400 gram (70%) dark eating chocolate, melted2 litre tub vanilla ice-cream, slightly softened300 gram frozen raspberries, chopped

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Instructions

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Step 1

Line base and sides of a 30 x 20cm (base measurement) freezer proof dish with 2 layers of baking paper, extending paper at long sides for handles. Sprinkle half the crushed malt balls over base of dish.

Step 2

Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one by one, beating well after each addition. Add liqueur and chocolate; beat until well combined. Spoon half the chocolate mixture over crushed malt balls in dish. Using damp hands, press firmly to level top.

Step 3

Combine ice-cream and raspberries. Spread ice-cream mixture over chocolate mixture in dish. Spread remaining chocolate mixture over ice-cream. Using damp hands, press firmly to level top. Sprinkle with remaining crushed malt balls. Cover with 2 layers of plastic-food wrap; freeze overnight or until firm. Slice to serve.