Ice Cream and Cake | Recipe

Double Chocolate Ice Cream

Prep time: 20 mins + 4 hours freezing

Makes: 2.5 litres

Ingredients

• 1 cup Chocolate Ganache
• 1 cup chocolate chips
• Chocolate shavings
 or Chocolate Ganache, to serve
• 3 eggs 
• 10 tbsp caster sugar, divided in half
• 2 tbsp boiling water
• 2 cups cream, chilled

Method

Line two 30cm loaf tins or a 2.5 litre container with baking paper.

To make the Ice Cream Base, separate the eggs. Place the egg whites in your largest bowl and the egg yolks in a smaller bowl, ensuring no yolk gets mixed in with the whites. Add 5 tbsp of the caster sugar to the egg whites and beat until the mixture forms stiff peaks (about 6-7 minutes). Set aside. 

Add the remaining 5 tbsp of caster sugar and the boiling water to the bowl containing the three egg yolks. Beat until pale, thick and ribbony. You will know it is ready when it holds a figure of eight. 

In a third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do, add a bit more cold cream and beat again. Gently fold the egg yolks and cream into the beaten egg whites using a large flat spoon. This is your Ice Cream Base.

Swirl Chocolate Ganache and chocolate chips through the Ice Cream Base. Pour into the prepared loaf tins or container and freeze for at least 4 hours, or preferably overnight, until set. If freezing for longer, cover to prevent freezer burn or flavour taint. To serve, lift out of the tin or container, cut into slices, sprinkle with chocolate shavings or drizzle with Chocolate Ganache.

Annabel Langbein - double chocolate ice cream

Chocolate Cake

Prep Time: 5 mins

Cook Time: 1 hour

Makes: 1 big cake

Ingredients

• 3 cups self-raising flour
• 2 cups sugar
• 1½ tsp vanilla extract
• ¾ cup cocoa powder 
• 2 tsp baking soda, sifted 
• 200g butter, softened
• 1 cup milk or unsweetened yoghurt
• 3 large eggs
• 1 cup boiling hot coffee
• 1 recipe Chocolate Ganache 
• Fresh raspberries 

Method

Preheat oven to 160°C fanbake. Grease a 30cm-diameter springform cake tin and line the base with baking paper.

Place all ingredients except Chocolate Ganache and raspberries in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.

When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.

Annabel Langbein - the ultimate chocolate cake