Chocolate Passion Fruit Ice Cream Cake

Ingredients:

Crust of crushed cookies

• 90g unsalted butter, melted, plus extra for greasing the pan
• 250 g chocolate wafer cookies, crushed

Ice cream cake

• 1 liter chocolate sorbet, softened
• 1 liter passion fruit sorbet, softened

Chocolate ganache

• 3/4 cup heavy cream
• 220 g dark chocolate, chopped
• 1/4 cup coconut flakes

Preparation:

1. Preheat oven to 175°C. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
2. Place the melted butter and crushed cookies in a bowl and mix thoroughly. Pour the mixture into the prepared pan and press it evenly into the bottom and up the sides. Bake for 10 minutes, then let the cake cool completely before using.
3. Ice cream cake:
   
   Spread the chocolate and passionfruit sorbets on the cookie crust, tightly packing them in and alternating the layers to create a marbled or checkered effect. Smooth the surface with an offset spatula.
4. Cover with plastic wrap and place in the freezer for 2-2.5 hours to allow the cake to set.
5. Remove the ice cream cake from the pan by running a knife around the edge to open the ring. Invert the cake onto a piece of plastic wrap and remove the pan bottom and parchment. Cover with a plate and invert again.
6. Chocolate ganache:
   
   Bring the heavy cream to a simmer in a small saucepan. Pour it over the chocolate in a heatproof bowl and stir until smooth. Let cool for 10 minutes before using.
7. Cover the top and sides of the cake with ganache and sprinkle with coconut flakes. If the cake starts to soften too much, return it to the freezer for a few minutes.
8. Freeze for another 1.5 to 2 hours or overnight. Let the cake sit on the counter for about 20 minutes before serving.