Chocolate Daim ice cream cake

Name: Chocolate Daim ice cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 7-10 Tbsp some + 50 g cold butter; 75 g Flour; 30 g + 50 g sugar; 1 package Vanilla sugar; 1 TABLESPOON Cocoa; 1 egg yolk + 3 fresh eggs (size M); 150 g Fine chocolate coating (70% cocoa content); 150 g Caramel and chocolate sweets (e.g. "Daim"); 300 g Whipped cream; 7-10 Tbsp Cling film; 5 TABLESPOONS Sugar; 50 g + 2 tablespoons whipped cream; 50 g Caramel and chocolate sweets (e.g. Daim)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

7-10 Tbsp some + 50 g cold butter
75 g Flour
30 g + 50 g sugar
1 package Vanilla sugar
1 TABLESPOON Cocoa
1 egg yolk + 3 fresh eggs (size M)
150 g Fine chocolate coating (70% cocoa content)
150 g Caramel and chocolate sweets (e.g. "Daim")
300 g Whipped cream
7-10 Tbsp Cling film
5 TABLESPOONS Sugar
50 g + 2 tablespoons whipped cream
50 g Caramel and chocolate sweets (e.g. Daim)

Directions

1
For the shortcrust pastry, grease a springform pan (20 cm Ø) at the bottom. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Knead the flour, 50 g butter in pieces, 30 g sugar, vanilla sugar, cocoa and egg yolk first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.
2
Chill for about 30 minutes.
3
Roll out the dough on the bottom of the mould. Close the edge of the mould and prick the base several times with a fork. Bake in a hot oven for 12-15 minutes. Remove from the oven and let it cool down.
4
Roughly chop the chocolate coating. Melt in a hot water bath, let it cool down a little. Roughly chop the sweets.
5
For the ice cream mixture, whisk whole eggs and 50 g sugar with the whisks of the mixer for approx. 5 minutes until white-creamy. Stir the liquid chocolate coating into the egg mixture with the whisk. Whip cream until stiff, fold in 2-3 portions.
6
Fold in sweets. Pour into the springform pan and cover with cling film. Freeze for at least 6 hours (preferably overnight).
7
For the caramel sauce, caramelise 5 tablespoons of sugar until golden. Add 50 g cream and simmer at low heat until the caramel has dissolved.
8
For the chocolate sauce, chop the candies coarsely. Heat 2 tablespoons of cream, melt the sweets in it until only the caramel pieces are present.
9
Let the cake thaw for 15-30 minutes (depending on room temperature). As soon as possible, cut off as many cake pieces as needed. Refreeze the rest of the cake. Pour the sauces over the cake pieces just before serving.