Coffee ice cream cake


Ingredients

Get: 1 cake, 22 cm in diameter

125 g chocolate biscuits
120 g butter
150 ml coffee liqueur
1 tsp instant coffee
75 g of chocolate
1 tbsp butter
250 g of vanilla ice cream
500 g chocolate ice cream
50 g of whipped cream

Method of preparation
Preparation: 2 h
1. Preheat the oven to 160 C. cut Biscuits using a pusher or in a blender. Melt the butter and mix with crushed biscuits. Put on the bottom of the baking dish and tamp with your hand or a glass. Bake base in preheated oven for 10 minutes. Remove and cool completely.
2. In a small saucepan, heat on low heat 90 ml (6 tbsp) coffee liqueur and a teaspoon of instant coffee until coffee is dissolved. Dobavte chocolate and 1 tbsp butter and heat until the chocolate melts. Stir. Then remove from heat and cool completely.
3. Put vanilla ice cream in a bowl, add 2 tbsp (30 ml) coffee liqueur and beat with a mixer until blended. Put on cooled base. Put in the freezer. When ice solidifies, spread on top of cooled chocolate mass. Again place in freezer.
4. With a mixer mix chocolate ice cream with 2 tbsp (30 ml) of liquor. Put on top of chocolate layer and return to freezer. When ice cream is completely hardens, the cake can be served, garnished with whipped cream. If you want, you can sprinkle more toasted nuts.

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