Chocolate cake with ice cream, bananas and caramel

Chocolate cake with ice cream, bananas and caramel – detailed cooking recipe. Share with friends: Time: 5 hours. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Korzh

8 plates (32 pcs.) Graham crackers with cocoa dough
5 tbsp. l (75 gr.) Butter at room temperature
2 tbsp. l Sahara
1 tbsp. l vanilla extract

Filling

110 gr. milk chocolate, chopped
2 packs (400 g each) of softened vanilla ice cream
2 bananas, thinly chopped
3/4 Art. caramel sauce dulce de leche

Glaze

2 tbsp. l fat cream
55 gr. milk chocolate, chopped
1 tsp corn syrup

Recipes with similar ingredients: shortbread cookies, chocolate milk, cream, dolce de leche cream, vanilla extract, corn syrup, vanilla ice cream, bananas

Recipe preparation:

Cook the cake. Preheat the oven to 170 ° C. AT chop the crackers, creamy butter, sugar and vanilla. Pour the mixture into a cake pan (22 cm.) evenly pressing to the bottom and walls. Bake for about 15 minutes, until the cake will not harden. Allow to cool completely.
Prepare the filling. In a bowl suitable for microwave, put chocolate and 1/4 tbsp. ice cream. Microwave in 30 second intervals, stirring, until the mixture is almost completely melted. Stir until homogeneity. Whip the remaining ice cream in a large container with a mixer at medium-high speed for about 3 minutes – ice cream should become airy but not melt. Drive in the chocolate mixture. Put in the freezer for hardening for about 1 hour
Lay the slices of banana on the cake. Spread on top caramel sauce and refrigerate for 30 minutes. Spoon the ice cream onto a layer of caramelized bananas and smooth rubber spatula. Freeze for 4 hours to make the cake good hardened.
Cook the icing. Bring the cream to a boil in small stew-pan over moderate heat. Remove from heat, add chocolate and corn syrup and beat with a whisk until smooth, to melt the chocolate. Cool, stirring occasionally, about 15 minutes. to a pasty texture. Pour the icing onto the layer slowly ice cream. Replace the cake in the freezer to set. Before let it stand for 10 minutes. at room temperature.