For a dessert that’s as simple as it is stunning, try this Frozen Neapolitan Checkerboard Cake. It’s a cool, creamy treat that’s perfect for any occasion, and the checkerboard effect is sure to wow your guests. So why not give it a go? It’s a piece of cake!
Ingredients:
- 4L tub of Coles Simply Neapolitan Frozen Dessert
- 280g Arnott’s Malt ‘O’ Milk biscuits
- 200g baking chocolate, finely chopped
- 45g (1/4 cup) condensed coconut oil
- Chocolate sprinkles, to decorate
Method:
Line a 20cm square cake tin with baking paper, leaving the sides overhanging.
Slightly defrost the Neapolitan frozen dessert, then scoop out each flavour into separate bowls.
Place a layer of Malt ‘O’ Milk biscuits on the base of the cake tin.
Spoon dollops of each flavour of frozen dessert onto the biscuits, alternating the flavours to create a checkerboard pattern.
Place another layer of biscuits on top of the frozen dessert and repeat the checkerboard pattern with the remaining frozen dessert.
Freeze the cake for at least 4 hours or until it’s completely set.
Before serving, melt the baking chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water (or in the microwave in short bursts), stirring until smooth.
Pour the chocolate mixture over the frozen cake, spreading it out to cover the top.
Decorate with chocolate sprinkles and return to the freezer for a few minutes to allow the chocolate to set.
To serve, lift the cake out of the tin using the overhanging baking paper and cut into squares.
