Hidden in a ring of chocolate cake lies the secret to this freezer cake, a chocolate and mint ice cream. You can use orange or coffee ice cream if proffered.
4 vegan eggs
175 g/6 oz/3/4 cup sugar (superfine) sugar
100 g/3 ½ oz/3/4 cup gluten-free self-raising flour (optional)
40 g/1 ½ oz/3 tbsp cocoa powder
500 ml/1/2 litre 2 ¼ cups vegan chocolate and coffee ice cream
Glossy Vegan Chocolate Sauce
1.Lightly grease a 23 cm/9 inch ring tin(pan). Place the eggs and sugar in a large mixing bowl.
Using an electric whisk if you have one, whisk the mixture until it very thick and the whisk leaves a trail. If using a balloon whisk, stand in the bowl over a pan of hot water whilst whisking.
2.Sieve (strain) the flour and cocoa powder together and fold the egg mixture. Pour into the prepared tin and bake in a preheated oven, 180°C/350°F/Gas mark 4, for 30 minutes or until spring to the touch. Leave to cool in the tin before turning out on a wire rack to cool completely.
3.Rinse the cake tin and line with a strip of cling film (plastic wrap), overlapping slightly. Cut the top off the cake about 1 cm ½ inch thick and set aside.
4. Return the cake to the tin. Using a spoon, scoop out the centre of the Cake leaving a shell about 1 cm/1/2 inc thick.
5.Remove the ice cream from the freezer and leave to stand for a few minutes, then beat with a wooden spoon until softened a little. Fill the centre of the cake with ice cream, levelling the top. Replace the top of the cake.
6. Cover with the overhanging clingfilm and freeze for at least 2 hours.
7.To Serve, turn the cake out on a serving dish and drizzle over some of the chocolate sauce in a n attractive pattern, if you wish. Cut the cake into slices and serve the remaining sauce separately.