Frozen Chocolate Cake
- 1 tsp instant espresso coffee
- 150g plain dark chocolate, chopped
- 3 eggs, separated, plus 1 extra yolk
- 1 tsp vanilla extract
- 1/3 cup (80ml) amaretto liqueur
- 1/4 cup (55g) caster sugar
Biscuit base
- 200g Arnott's Choc Ripple biscuits
- 50g unsalted butter, melted
- 50g dark chocolate, chopped
- 2 tbs cocoa powder
- Grease a 20cm springform cake pan and line with plastic wrap. For the base, crush biscuits in a processor, then set aside 2 tbs for topping. Pulse remaining crumbs with melted butter, chocolate and cocoa, then use mixture to line the base of the pan. Chill while you make the filling.
- Dissolve the coffee in 1/3 cup (80ml) boiling water. Place coffee and chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water) and stir until smooth. Remove from heat, then cool completely. Add egg yolks, vanilla and amaretto to cooled chocolate mixture and stir well to combine.
- In a separate bowl, whisk eggwhites to soft peaks, then slowly add the sugar and whisk until stiff and glossy. Gently fold eggwhite into chocolate mixture, then pour over the chilled base and freeze for at least 4 hours until firm (preferably overnight). Before serving, leave in the fridge for 30 minutes to soften slightly.
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