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LYNN DOIRON
Rio choco
Dessert with chocolate, stracciatella ice cream and bananas.
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Ingredients
Directions
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Remove the ice from the freezer and let it soften in the refrigerator in about 30 minutes.
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Place the cake tin on the baking paper and draw the shape. Cut out the piece of paper and place it on the bottom.
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Cut two long strips of 35 x 15 cm. Line the upright edges of the mold with it.
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Cut the bananas into slices and divide them into equal portions.
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Divide 1 serving of the banana slices over the bottom of the mold. Spoon the banana-caramel ice on it and smooth it.
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Put the next serving of banana on the ice. Cover this with the slices of cake. Press the whole well.
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Scoop the stracciatella ice cream onto the cake and smooth it. Put the last portion of banana on it and cover it with the cake. Press well.
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Put the mold in the freezer and let it freeze in at least 4 hours.
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Remove the ice cream cake from the freezer. Turn the cake over on a large scale and remove the baking paper.
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Sprinkle the flakes over the cake and cut the cake into slices.
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Nutrition
320Calories
Sodium6% DV140mg
Fat23% DV15g
Protein8% DV4g
Carbs14% DV42g
Fiber8% DV2g
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