Mint 'Cornetto' cake recipe | delicious. magazine
We've remodelled the classic Cornetto ice cream; ice cream, After Eight mints and chocolate are sandwiched between pancakes in this must-eat summer dessert
Ingredients
- For the pancake layers
- 2 medium free-range eggs
- 100g caster sugar
- 60g unsalted butter, melted and cooled
- 2 tbsp whole milk
- 1 drop vanilla extract
- 50g plain flour
- Vegetable oil for brushing
- 50g dark chocolate (at least 70 per cent cocoa solids)
- For the ice cream
- 1kg vanilla ice cream
- ½ tsp peppermint extract
- 15 After Eights or similar chocolate mint thins, roughly chopped
- Icing sugar to dust
- Fresh mint leaves to decorate
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