Coffee-Toffee Cake from Mars πβπ«
Overview:
The Coffee-Toffee Cake from Mars is a delightful frozen dessert that will send your taste buds on a celestial journey. Bursting with flavors of coffee, toffee, and chocolate, this indulgent treat is perfect for any occasion, from Christmas to Hanukkah gatherings or simply a weeknight indulgence. With a preparation time of just 3 hours (including freezing time), you’ll be savoring every heavenly bite in no time!
- Prep Time: 3 hours
- Cook Time: 5 minutes
- Total Time: 3 hours and 5 minutes
- Servings: 16
- Calories per Serving: 281.5
- Rating: ββββ (based on 1 review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 | Mars bars |
| 3 | cups vanilla ice cream |
| 1 1/2 | tbsp instant coffee powder |
| 2 | tbsp Kahlua |
| 2 | tbsp brandy |
| 3 | cups chocolate cookie crumbs |
| 1 | cup Nutella spread |
| 1 | stick butter |
| 1 | cup caramels |
| 1/3 | cup whipping cream |
Instructions:
-
Prepare the Crust:
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- Press the mixture into the bottom of a 10-inch springform pan, ensuring an even layer.
- For easier removal, line the pan with baking paper before adding the crust.
- Freeze the crust for 10 minutes to set.
-
-
Prepare the Coffee-Toffee Ice Cream Layers:
- In a mixing bowl, combine the vanilla ice cream (slightly melted), instant coffee powder, Kahlua, and brandy until smooth.
- Chop the Mars bars into small pieces and fold them into the ice cream mixture.
- Spread 1/3 of the ice cream mixture over the chilled cookie crumb crust.
- Place the pan back into the freezer until the layer is frozen solid.
-
Layering with Nutella:
- Spread a generous portion of Nutella over the frozen ice cream layer.
- Return the pan to the freezer and allow the Nutella layer to set.
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Repeat Layering Process:
- Repeat the process with another layer of coffee-toffee ice cream, followed by Nutella, and freeze each layer until set.
- Finish off with a final layer of coffee-toffee ice cream.
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Prepare the Topping:
- In a saucepan, melt the caramels with the whipping cream over low heat, stirring constantly until smooth.
- Let the caramel toffee sauce cool down to room temperature.
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Finishing Touches:
- Carefully remove the frozen cake from the springform pan by running a knife dipped in hot water around the rim.
- Release the cake from the pan and transfer it to a serving plate.
- Pour the cooled caramel toffee sauce over the top of the cake, allowing it to drizzle down the sides.
- Return the cake to the freezer to set the topping.
-
Serving:
- When ready to serve, slice the Coffee-Toffee Cake from Mars into decadent portions.
- Get ready for a chorus of “oooohs” and “aaaaahs” as you and your guests indulge in this heavenly creation!
Nutritional Information (per serving):
- Calories: 281.5
- Fat: 17g
- Saturated Fat: 8.8g
- Cholesterol: 43.6mg
- Sodium: 160.9mg
- Carbohydrates: 29.8g
- Fiber: 1g
- Sugar: 22.8g
- Protein: 3.6g
Tips and Notes:
- For a stronger coffee flavor, you can increase the amount of instant coffee powder to suit your taste preferences.
- Ensure each layer is adequately frozen before adding the next to prevent mixing.
- Get creative with toppings! Add chopped nuts, chocolate shavings, or extra caramel drizzle for an extra touch of indulgence.
- Store any leftovers in the freezer for up to a week, though it’s doubtful you’ll have any leftovers once you taste this divine dessert!
