There is something about the combination of homemade Amarula Ice cream, sandwiched between a buttery madeira cake, covered in chocolate ganache. This may look challenging to make, but i assure you its simple, especially if you buy a pre made madeira cake like I did. Break it down into three sections; make the ice cream and freeze, bake or buy the cake, and make the ganache. All you have to do next is put it together, and I guarantee it will be worth every second of preparation.
Ingredients
Ice cream
245g (1 cup) cold thickened cream
240g (3/4 cup) sweetened condensed milk
3 tablespoons Amarula
Cake
450g Madeira cake homemade or store bought (I purchased a Madeira cake from Coles)
Ganache
1 1/2 cups chocolate chips (I used Callebaut 54.5%)
1/2 cup thickened cream
Method
Ice cream
Use a hand mixer to beat the thickened cream until stiff peaks form (3-4 minutes). In another bowl, stir together the Amarula and condensed milk. Pour the condensed milk mixture into the whipped cream a little at a time, gently folding it into the whipped cream until all of the mixture has been added.
Pour the ice cream mixture into a container and freeze for 12 hours.
Ganache
Heat the half cup of thickened cream on the stove or in the microwave until It's scalding hot - it will be about to boil. Pour the cream over the chocolate chips and stir until the chocolate is completely melted. Let the ganache cool for 5 minutes.
Cake
Slice the Madeira cake in half lengthwise. Spread 1/3 of the ganache over the bottom layer of cake. Slice the ice cream about 2cm thick and place over the cake layer (trim to fit). Spread 1/3 of the ganache on the top slice and place on top of the ice cream. Place the cake and ice cream layer in the freezer until it's frozen solid, about an hour.
Microwave the remaining ganache for about 10 seconds until it reaches a pourable consistency. Remove the cake from the freezer and pour the remaining ganache over the top, spreading to coat the top evenly. Place the cake back into the freezer until the ganache sets up, about 15-20 minutes. You can serve the cake as is or add whipped cream and shaved chocolate.
The finished cake can be stored, loosely covered in the freezer, for up to 5 days.
