How To Make A Chocolate Smash Cake!
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus chilling time
Cooking time: 15 minutes
- Oil spray for greasing
- 350g/12.5ozs dark chocolate
- 1.5 cups lollies (I used 12 or so Rochers and Rondnoirs)
- Raspberry m&ms
- 1 waffle cone
- 1 cup marshmallows
- 1 cup rice bubbles
- 100g/3.5ozs. pink chocolate or pink chocolate melts
- 3 tablespoons sprinkles
Step 1 - Spray a bowl with oil spray and place in the freezer for 5 minutes. Melt the chocolate in the microwave or over a double boiler and then pour into the bowl turning to bowl to coat the base and the sides. Pour away any excess back into the bowl and refrigerate the chocolate coated bowl for 15 minutes or so or until hard.
Step 2 - Go over the sides with a spoon and more chocolate. The chocolate in the bowl should be a little less liquid so you should be able to spread a second coat of chocolate. Refrigerate until set, around 30 minutes or so. Reserve about 1/2 cup of melted chocolate.
Step 3 - Gently lift the chocolate out of the bowl. I found some bowls didn't give (my pudding basin) but with this bowl the chocolate lifted easily. Carefully fill with the treats and place a serving platter on top and upend carefully.
Step 4 - Place the remaining 1/2 cup of chocolate in a piping bag and pipe around the edge to secure the dome to the platter. Then line up the m&m's alternating colours on the chocolate before it sets.
Step 5 - Melt the marshmallows in the microwave-they heat up very quickly so do it in 30 second bursts checking on it. Mix the soft marshmallows with the rice bubbles well and then scoop it into the cone. Set on a piece of parchment.
Step 6 - Melt the pink chocolate until smooth and then using a tablespoon coat the ice cream and the first inch of the cone in the pink chocolate. Spoon the sprinkles around the edge of the cone.
Step 7 - Pour the pink chocolate on top of the dome creating drips and then place the ice cream on an angle. Allow this to set.