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Caitlin
Chocolate 'bomb'
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Ingredients
Directions
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Let the ice in the refrigerator slightly soften. Meanwhile, cover the dish with a large piece of cling film and let it hang over the sides.
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Cut the muffins into thin slices of about 1 cm and cover the dish with them. Brush the cake layer with the raspberry jam and scoop the ice cream on top. Spread the ice well and cut the edge cake.
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Cover the top of the ice with the leftover cake and cover the dish with the overhanging foil. Put the ice cream cake in the freezer for at least 2 hours to stiffen.
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Melt the chocolate au bain-marie or in the microwave and stir well until the chocolate has cooled down to lukewarm.
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Pour the ice-cream cake on a flat dish and pull off the foil. Pour the chocolate over and cut the cake into points. Delicious with whipped whipped cream.
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Nutrition
535Calories
Sodium0% DV0g
Fat40% DV26g
Protein14% DV7g
Carbs23% DV68g
Fiber0% DV0g
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