| Prep Time | 60 Minutes |
| Servings |
Servings
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Instructions
- Crumble the digestive biscuits in a food processor and mix it with the 100 g melted KEFALOS butter
- Line a plastic bowl or a spring form cake tin with cling wrap. Make sure it hangs over the edge slightly to make it easier to get the cake out when frozen
- Spoon and flatten the biscuit and butter crust into a thin layer in the bottom of the bowl. Cover the bottom completely
- Chop the 200 g chocolate in a food processor and set aside. Keep 1 teaspoon separate for the topping at the end
- Chop the 200 g salted nuts in a food processor and set aside. Keep 1 teaspoon separate for the topping at the end
- Halve the chocolate ice cream into two separate bowls and let it melt slightly
- Mix the one half of the chocolate ice cream with the chopped chocolate and the other half with the chopped nuts
- Scoop the two different layers of ice cream over the bottom layer of biscuit crust. Cover with clingwrap and place back in the freezer for at least 40 minutes.
- When ready to serve, remove the ice cream from the freezer. Turn the container upside down on a plate; remove the plastic film and flip over on the serving plate.
- Sprinkle the leftover chopped chocolate and nuts over the cake.
- Use a knife warmed in boiling water and cut into slices.
- Serve with whipped KEFALOS fresh cream.
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