Baking

Heart of hearts ice-cream cake

heart   of   h ea r ts ice-cream cake
12
1H
3H
4H

Ingredients

Method

1.Line 24cm heart-shaped cake pan with plastic wrap; press ice-cream into pan. Cover with foil; freeze overnight.
2.Meanwhile, in a medium saucepan, combine cream and chocolate; stir over low heat until smooth. Tint with pink colouring. Transfer mixture to medium jug. Cover, refrigerate 3 hours or overnight.
3.Tint one-third of the extra chocolate light pink and one-third of the extra chocolate dark pink.
4.Place light pink, dark pink and remaining white chocolate in separate piping bags. Pipe different-sized free-form hearts onto sheets of baking paper using each colour chocolate; refrigerate until set.
5.Using cake pan as a guide, cut cardboard into a heart shape; wrap cardboard in foil, place cardboard on top of ice-cream cake (this makes it easier to handle). Working quickly, invert cake onto wire rack over an oven tray. Discard plastic wrap.
6.Pour pink chocolate over ice-cream cake to cover completely; freeze 3 hours.
7.Transfer cake from rack to prepared board.
8.Working quickly, position chocolate hearts all over cake; sprinkle with cachous.
9.Freeze cake until ready to use.

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