Chocolate 'bomb'

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.

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.

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.

Melt the chocolate au bain-marie or in the microwave and stir well until the chocolate has cooled down to lukewarm.

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.