Affogato Ice-Cream Cake w/ Frangelico
Recipe: #36683
March 25, 2021
Categories: Desserts, Cakes, Layer, Snacks, Oven Bake, Vegetarian, Cake Mix, Make it from a box, Ice Cream, , more
"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'."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
When almost ready to serve, make the Frangelico ‘ice magic’.
Step 4
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.
Step 5
Whisk cream and icing sugar together until stiff peaks, then whisk in the mascarpone.
Step 6
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’.
Step 7
Freeze for 30 minutes to set the sauce and then scatter over coffee beans to serve.
Tips
No special items needed.