Chocolate Freezer Cake
Ingredients
- 4 vegan eggs
- 175 g/6 oz/3/4 cup sugar (superfine) sugar
- 100 g/3 1/2 oz/3/4 cup gluten-free self-raising flour (optional)
- 40 g/1 1/2 oz/3 tbsp cocoa powder
- 500 ml/1/2 litre 2 1/4 cups vegan chocolate and coffee ice cream
- Glossy Vegan Chocolate Sauce
Preparation
Lightly grease a 23 cm/9 inch ring tin(pan). Place the eggs and sugar in a large mixing bowl
Using an electric whisk if you have one, whisk the mixture until it very thick and the whisk leaves a trail. If using a balloon whisk, stand in the bowl over a pan of hot water whilst whisking
Sieve (strain) the flour and cocoa powder together and fold the egg mixture. Pour into the prepared tin and bake in a preheated oven, 180°C/350°F/Gas mark 4, for 30 minutes or until spring to the touch. Leave to cool in the tin before turning out on a wire rack to cool completely
Rinse the cake tin and line with a strip of cling film (plastic wrap), overlapping slightly. Cut the top off the cake about 1 cm 1/2 inch thick and set aside
Return the cake to the tin. Using a spoon, scoop out the centre of the Cake leaving a shell about 1 cm/1/2 inc thick
Remove the ice cream from the freezer and leave to stand for a few minutes, then beat with a wooden spoon until softened a little. Fill the centre of the cake with ice cream, levelling the top. Replace the top of the cake
Cover with the overhanging clingfilm and freeze for at least 2 hours
To Serve, turn the cake out on a serving dish and drizzle over some of the chocolate sauce in a n attractive pattern, if you wish. Cut the cake into slices and serve the remaining sauce separately
