Ingredients
Chilli chocolate ice-cream
Torte
Chocolate sauce
Method
Chilli chocolate ice-cream torte
1.Make chilli chocolate ice-cream.
2.Preheat oven to 160°C/325°F. Lock the base in a 23cm (91/4-inch) springform pan upside down, grease, then line base and side with baking paper.
3.Beat egg whites and sugar in a small bowl with an electric mixer for 8 minutes or until thick and glossy. Fold in combined chocolate and cardamom. Spread mixture in pan evenly.
4.Bake meringue for 35 minutes or until firm to touch and golden. Cool in pan. Using the base of a glass, gently push down the top of the meringue to create a smooth and level surface.
5.Spoon chilli chocolate ice-cream over meringue base and freeze for 8 hours or overnight.
6.Before serving, remove cake from pan and stand at room temperature for 10 minutes. Meanwhile, stir cream and extra chocolate in a small saucepan over low heat until chocolate melts and sauce is smooth. Serve torte drizzled with warm sauce
Chilli chocolate ice-cream
7.Place milk in a small saucepan and bring almost to the boil.
8.Meanwhile, whisk yolks and sugar in a medium heatproof bowl until pale and creamy. Gradually add the hot milk whisking continuously to combine.
9.Place bowl over a small saucepan of simmering water, cook, stirring for 4 minutes or until mixture thickens enough to coat the back of a spoon. Strain mixture through a fine sieve.
10.Whisk chocolate and chilli into mixture until smooth. Refrigerate 30 minutes.
11.Beat cream in a small bowl with an electric mixer until soft peaks form and fold into cooled chocolate mixture.
12.Churn mixture in batches in an ice-cream machine according to the manufacturer’s instructions.
Inserting the base of the springform pan upside down will make it easier to slide the cake from the base.
Note
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