Butter (for greasing)
1 box of English biscuits (180 g) crushed
1/4 cup of orange liqueur (60 ml)
3/4 cup of sugar (135 g)
1 cup of chopped nuts (120 g)
2 liters of chocolate ice cream
200 g of bittersweet chocolate, broken into pieces
Butter (for greasing)
1 box of English biscuits (180 g) crushed
1/4 cup of orange liqueur (60 ml)
3/4 cup of sugar (135 g)
1 cup of chopped nuts (120 g)
2 liters of chocolate ice cream
200 g of bittersweet chocolate, broken into pieces
Grease a flat surface with butter
Soak the biscuits in the liqueur and reserve
In a small saucepan, melt the sugar to obtain a caramel (do not add water)
Add the nuts, mix, and spread over the greased surface
Let it cool, remove from the surface with a spatula, and break into pieces
Mix with the soaked biscuits
Line a 23 cm diameter mold with parchment paper
Spread a layer of the biscuit mixture and cover with a little ice cream
Continue alternating layers, ending with the biscuit
Cover with plastic wrap and refrigerate for at least one day or 6 hours to set firm
Just before serving, melt the chopped chocolate in a heatproof bowl over simmering water (do not let it boil) while stirring delicately
Let it cool
Unmold the cake, remove the parchment paper, cover with the melted chocolate, and serve
461 calories per slice
