Affogato Ice-Cream Cake w/ Frangelico
March 25, 2021
"From our weekday newspaper The West Australian. Times are estimated and do not include freezing times. NOTE the full recipe title is Affogato ice-cream cake with Frangelico 'ice magic'."
- Serving Size: 1 (110.7 g)
- Calories 391.1
- Total Fat - 22.5 g
- Saturated Fat - 13.9 g
- Cholesterol - 59.9 mg
- Sodium - 216 mg
- Total Carbohydrate - 37 g
- Dietary Fiber - 1.2 g
- Sugars - 29.8 g
- Protein - 8.7 g
- Calcium - 263.9 mg
- Iron - 0.9 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Preheat oven and prepare brownie mixture according to packet instructions. Spread each brownie into two 22cm lined cake pans and bake until a skewer inserted in the centre comes out with a few moist crumbs and then remove from oven, and brush each with 1 tablespoon Frangelico and let cool completely and using a 20 cm springform cake pan as a guide to trim to two 20cm cakes.
Grease a 20cm springform cake pan and line base and side of with baking paper. Place 1 of the trimmed cakes in the base and spread softened ice cream over the top, then top with second cake and freeze for at least 6 hours or overnight.
When almost ready to serve, make the Frangelico ‘ice magic’.
Place chocolate and coconut oil in a heatproof bowl set over a saucepan of gently simmering water and stir until melted and smooth, then stir in remaining 40 ml Frangelico and cool to room temperature.
Whisk cream and icing sugar together until stiff peaks, then whisk in the mascarpone.
Release the cake from the cake pan and place on a serving plate and top with the mascarpone mixture then drizzle with cooled Frangelico ‘ice magic’.
Freeze for 30 minutes to set the sauce and then scatter over coffee beans to serve.
Tips & Variations
No special items needed.