Chocolate raspberry ice-cream cake

Description

Method

1. Step 1

   Remove the sponge cakes from packaging, reserving the plastic tray. Discard the wrapper. Reserve one sponge cake for another use. Line the base and sides of the plastic tray with baking paper, allowing paper to extend 5cm above the edge of the tray. Place remaining cake in the lined tray (you can trim the reserved cake and use trimmings to fill any gaps in the tray). Spread the chocolate ice-cream over the cake and use the back of a spoon to level. Cover with foil and freeze for 3 hours or until the ice-cream is firm.

2. Step 2

   Meanwhile, combine the raspberries, sugar and 1 cup (250ml) water in a saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 5 mins or until syrup thickens slightly. Remove from heat. Set aside to cool.

3. Step 3

   Process the raspberry mixture in a food processor until smooth. Strain through a fine sieve into a metal container, using a spatula to press as much pulp through as possible. Cover with foil and place in the freezer. Freeze for 6 hours or until frozen. Use a metal spoon to break up the frozen raspberry mixture. Transfer to a food processor and process until smooth. Spoon the raspberry mixture over the chocolate ice-cream and smooth the surface. Cover with foil and place in the freezer until set.

4. Step 4

   Use a pair of scissors to cut down the corners of the plastic tray. Open out the sides and remove the cake. Use a warm palette knife to smooth the edges. Serve decorated with the chocolate stars and chocolate crispies.