CHOCOLATE CAKE AND CARTE D’OR VANILLA

Serve as an indulgent lunch time treat or a decadent dinner dessert.

                                          Preparation Time: 8 mins

• INGREDIENTS
• 6 scoops of Carte D'Or Vanilla Ice Cream (150g/300ml)
• 1 large rectangular chocolate cake slab
• 150g dark chocolate
• 1 orange, zest only
• 
  

METHOD

• 1
  SLICE
  the chocolate cake into individual portions and put onto plates.
• 2
  SNAP
  the dark chocolate into pieces and place into a glass bowl.
• 3
  MELT
  the chocolate over a pan of simmering water.
• 4
  SCOOP
  a ball of Carte D’Or Vanilla Ice Cream on to each of the individual cake portions.
• 5
  DECORATE
  with the orange zest.
• 6
  DRIZZLE
  with the chocolate sauce and serve immediately.

CREMA DI MASCARPONE AMARETTI INDULGENCE

This looks stunning served in tall shot glasses. Use Carte D’Or Coconut Ice Cream and almond macaroons for a different feel.

                                  Preparation Time: 10 mins

• INGREDIENTS
• 8 Scoops Carte D’Or Crema di Mascarpone Ice Cream (200g/400ml)
• 8 Amaretti biscuits
• 150g raspberries
• 1 small raspberry tea cake (or muffin)
• 120ml raspberry coulis
• 
  

Method

• 1
  CRUSH
  the Amaretti biscuits and divide between 4 tall shot glasses.
• 2
  SPOON
  the raspberries in the 4 glasses on top of the biscuit.
• 3
  TEAR
  the cake or muffin into bite sized pieces and divide between the glasses.
• 4
  SCOOP
  2 balls of Carte D’Or Crema Di Mascarpone Ice Cream into each glass and drizzle with raspberry coulis. Serve immediately.