We love a Terry's chocolate orange. Truth be told it reminds us of Christmas but why shouldn't be enjoy this delicious chocolate dessert in summer too? We've added chocolate orange segments into this ice cream cake and it makes the perfect dessert for any celebrations.
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Yields:
12 serving(s)
Total Time:
20 mins
Ingredients
3
x175 g Terry's Milk Chocolate Oranges
150g
white chocolate
500ml
double cream
5
medium egg whites
11/2Tbsp.
caster sugar
200g
double chocolate chip cookies, roughly chopped
Directions
Step 1
Break apart and add two chocolate oranges to a large heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water). Do the same with 125g white chocolate in a separate large bowl. Heat both until melted and smooth.
Step 2
Line the base and sides of a 20.5cm springform tin with baking parchment, using a couple of blobs of melted chocolate to stick the parchment to the tin.
Step 3
Put the cream in a large bowl and whip until it just holds its shape. Spoon a third of the whipped cream into the white chocolate bowl and the remaining cream into the melted chocolate orange bowl and fold each one together until no streaks remain.
Step 4
In a separate bowl, whisk the egg whites until soft peaks form. Add the sugar and whisk again to combine. Stir a spoonful of the egg whites into each cream mixture to loosen it, then carefully fold in a third of the whites into the white chocolate cream and the remaining whites into the chocolate orange cream, trying to preserve as much air as possible.
Step 5
Tip half the chocolate orange mixture into the prepared tin. Scatter half the cookies over the mixture in the tin in an ever layer. Spoon the white chocolate mixture over the top and level to smooth. Scatter the other half of the cookies over the white chocolate mixture. Spoon the remaining chocolate orange mixture on top and spread until level. Freeze the cake for 3hr or until solid.
Step 6
When ready to serve, reserve 12 segments of chocolate orange for the decoration, and melt the remaining segments in a heatproof bowl set over a pan of gently simmering water until smooth. Remove from the heat. In a separate bowl, melt the remaining white chocolate over the pan.
Step 7
Unclip the tin, peel off the parchment around the sides, then use the base of the tin to help you invert the cake on to a serving plate. Peel off parchment paper on top. Drizzle over the melted chocolate orange and arrange the reserved segments round the edge. Drizzle over white chocolate. Serve immediately.
GH TIP: Clip the base of your springform tin in the wrong way round, so the raised lip is at the bottom of the tin (that way, you won't have to a dent in the top of the cake when you come to serve it).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
