Chocolate Swiss Roll Ice Cream Cake
The bakery-window beauty — a hollow jelly mould lined with chocolate Swiss roll slices like wallpaper, filled with marbled chocolate ice cream studded with chocolate chips. Served with hot chocolate sauce so the cold-hot contrast steals the show.
Per serving
Ingredients
- 6 slicesChocolate Swiss roll (2-3 inch diameter), sliced
- 500 g (1/2 kg)Chocolate ice cream
- 1 cupChocolate chips
- 1/4 cupFresh cream
- 1 cupHot chocolate sauce, to serve
Method
- 1
In a bowl combine cream and 3/4 of the chocolate chips. Stir well so the chips are coated.
- 2
In a separate bowl mash the chocolate ice cream just enough that it stays solid but stirrable. Fold in the cream-chocolate-chip mixture and the remaining loose chips, leaving streaks for a marbled look.
- 3
Line a hollow jelly mould (about 1/2 kg size) with cling wrap, leaving extra hanging out.
- 4
Press 5 Swiss roll slices around the sides of the mould like wallpaper, with their swirled faces against the mould. Press one slice on the base.
- 5
Spoon the marbled chocolate ice cream into the lined mould and smooth flat. Tap once to settle.
- 6
Lay an additional layer of Swiss roll slices on the top, pressing gently. Seal with the extra cling wrap.
- 7
Freeze 6 to 8 hours. Unmould, peel off cling film, slice cold and serve with warm chocolate sauce drizzled over each slice.