Ice cream Cake

If you visit my another blog, Seow wei's Daybreak, you will know that yesterday was my birthday, and I bought the ice cream cake as my birthday's cake, but end up it's melted when I reached my home, so today I would like to search the recipe is about ice cream cake, this is what I get, I find this website:

ICE CREAM CAKE | Recipes | Nigella Lawson: Nigella Lawson's official site for recipes, books and latest news

Recipe adapted from Nigella.com

Ingredients

• 1.5 litres ice cream
• 100g honey roast peanuts
• 200g Nestle swirled milk chocolate and peanut butter morsels (or chocolate chips of your choice)
• 1 x 40g Crunchie bar, broken into shards and dusty rubble
• 150g Bourbon biscuits broken up into crumbs and rubble
• 1 batch Butterscotch Sauce plus 1 batch Hot Chocolate Sauce or 1 batch Chocolate Peanut Butter Flavour Sauce

Method

Serves: 8-10

1. Let the ice cream soften either in the fridge for a while, or out in the kitchen.
2. Line a 20cm springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.
3. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g chocolate and peanut butter morsels or chocolate chips, Crunchie shards and 100g of the Bourbon biscuit crumbs.
4. Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up.
5. Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting.
6. Sprinkle the top of the cake with the extra 50g of chocolate and peanut butter morsels or chocolate chips, and the remaining Bourbon biscuit crumbs.
7. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If two sauces sound like too much trouble - they-re not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

thecookingpedia: Chocolate Nutella Cake

thecookingpedia: Chocolate Nutella Cake: "Ingredients: 4oz self raising flour 4oz golden caster sugar 4oz unsalted organic butter 2 large eggs 1 tbsp unsweetened cocoa powder a big ..."

Ingredients:
4oz self raising flour
4oz golden caster sugar
4oz unsalted organic butter
2 large eggs
1 tbsp unsweetened cocoa powder
a big dollop of golden syrup
Nutella
toasted almonds to decorate (optional)

Method
Preheat your oven to 160 degrees/180 if you don't have a fan oven or gas mark 6.

When it's ready, take it out of the oven and leave for around 5 mins in the cake tin. Then pop it on a rack and leave for around 10 minutes. It should still be warm when you ice it. Smother the cake with Nutella and decorate with the almonds if using or you can use chopped hazelnuts, grated chocolate......anything you like really!

 

Amazing Peanut Butter-Chocolate Molten Cake recipe

Amazing Peanut Butter-Chocolate Molten Cake recipe

What You Need

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup  butter

1 cup powdered sugar

2   whole eggs

2 egg yolks

6 Tbsp.  flour

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

3 Tbsp.  peanut butter

2 Tbsp. brown sugar

1/4 tsp.  vanilla

1/2 cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 425°F.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
POUR half the chocolate batter into 1-qt. souffle dish sprayed with cooking spray; cover with layers of cream cheese mixture and remaining chocolate batter.
BAKE 20 min. or until edge is set but center is still slightly soft. Cool slightly. Serve topped with COOL WHIP.

Kraft Kitchens Tips

Size-Wise

One serving, 1/2 cup, of this indulgent cake goes a long way on flavor!

Variation

Prepare and layer batters as directed, substituting 7 (3/4-cup) custard cups for the souffle dish. Place filled custard cups on baking sheet; bake at 425°F 13 to 14 min. or until edges are set but centers are still slightly soft. Continue as directed. Makes 7 servings.

Substitute

Substitute a 1-qt. casserole for the souffle dish.

 

Cappuccino Cheesecake Bars

Cappuccino Cheesecake Bars

Ingredients

crust:
10 pcs graham crackers, finely crushed ( about a cup)
1/4 cup butter, melted
a pinch of salt
2 tablespoon sugar
1 teaspoon cinnamon powder

Filling:
8 oz cream cheese ( 1 block or 1 cup)
1 cup sour cream ( or use 1 tablespoon lemon juice +enough cream to make a cup, let stand for at least 15 minutes before using)
1/2 cup sugar
1 teaspoon vanilla extract
2 teaspoons fine coffee powder
2 tablespoons flour
1 egg

Garnish: (optional)
whipped cream
cocoa powder or
grated chocolate

Here’s how:
Preheat oven to 350 F degrees. Line an 9″ square pan with aluminum foil. Make the crust by combining all ingredients for it in a bowl except for melted butter; mix the dry ingredients well first before adding the butter. Pour into the prepared pan and spread evenly and press using the bottom of a glass. Bake for 12 minutes in the preheated oven. Set aside to cool when done.

Make the filling: Beat cream cheese until smooth using paddle attachment of you mixer ( use a wooden sppoon if you don’t have a mixer); slowly add sugar, then the egg, and continue beating until well combined. Combine coffee powder and flour in a bowl, mix well then add gradually to the cream cheese mixture. Pour into the pan and bake for about 25-30 minutes or until set, edges will be slightly browned.  Serve with a touch of whipped cream ( I piped little florets on top of each square and it looks so dainty) and a sprinkling of cocoa powder or some grated chocolate ( optional).  Enjoy! :)