If you have a passion for chocolate...you are going to love this dessert. Not only is it easy to assemble, it will win you rave reviews from your family. This one is a must and has been requested many times at The Maine House!
At the end of dinner when the dessert tray is brought out, it is a French custom to serve the oldest woman first, then so on and so forth to the youngest girl at the table. Then the tray is served to the oldest man and so on and so forth to the youngest boy. We liked that.. so The Maine House serves "the French way!"
Estelle's Frozen Cappuccino Crunch Cake
1 (10 3/4 oz.) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 3/4 cups Milk Chocolate Chips
4 cups (1 quart) coffee ice cream, softened
1 cup frozen whipped topping, thawed
1 3/4 cups coarsely crushed malted milk balls
Frozen whipped topping, thawed (optional)
Coarsely crushed malted milk balls, (optional)
Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside.
Bring cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan.
Cover; freeze for 1 1/2 hours or until chocolate is set.
Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan. Cover;
Freeze until ice cream is firm, about 2 hours.
Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours
To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.
To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.