Daily Random Recipe
INGREDIENTS:
- Ingredients for Super Moist Chocolate Cake +
- Your favourite non-dairy ice cream
- 310 g / 11 oz barley malt chocolate chips (dairy free)
- 650 g / 1 1/2 lb firm silken tofu (at room temperature)
- 3 T maple syrup
First, bake a cake, such as the Super Moist Chocolate Cake also shown in this category. Then, very carefully remove the cake from the pan. Cut into two pieces lenghwise so you have a top and bottom. Place the bottom part back into the pan. Spoon your favourite non-dairy ice cream or whatever onto the bottom layer. Don’t put too much, maybe an inch or so, but make sure it’s in firm all around the pan. Then, place the top part of the cake on top.
Melt chocolate chips in a small saucepan over low heat, stirring constantly. Transfer to a blender, add tofu, and blend until smooth. Add maple syrup and blend. Place this mixture on top, decorate with appropriate greetings, and freeze until very, very firm (overnight at least… probably longer).
NOTES:This recipe is for the ice cream cake where cake and ice cream are put together and then frozen.