Creative dessert recipe for a Chocolate Caramel Popcorn and Peanut Butter Ice Cream Cake
salted popcorn 100 g
flaked almonds 100 g, toasted
Woolworths toffee sauce 1 x 300 g bottle
60% dark chocolate 300 g, melted
butter 2 T
Woolworths peanut-butter ice cream 2 litres, slightly thawed
Mix the popcorn, nuts and toffee sauce. Pour two-thirds of the mixture into a round 20 cm loose-bottomed baking tin, pressing in evenly.
Meanwhile, melt the chocolate in a double-boiler and stir in the butter. Pour two-thirds over the popcorn base and spread evenly. Allow to cool and firm slightly.
Spoon in the peanut-butter ice cream, levelling with a spoon dipped in hot water. Freeze for at least 4 hours, preferably overnight, until solid.
To serve, transfer to a cake stand, drizzle with the remaining melted chocolate and top with remaining caramel popcorn-nut mixture.
Recipe extract from The Unplugged Cookbook, available exclusively at Woolworths and published by New Media Books. The Unplugged Cookbook is a guide to ‘energy-saving’ cooking and provides 100 simple, delicious recipes that we can prepare in times when we have to be extra energy efficient. At R295 it makes a practical but beautiful stocking filler this festive season.