Angela's Apple Cake by Emiko Davies
Absolutely delicious just out of the oven, still warm.
1 mint Golden Gaytime ice cream
2 mini Crunchie chocolate bars
1 Tbs Nutella
1 pump caramel syrup
1 pump chocolate syrup
2 scoops vanilla ice cream
200ml (7fl oz) milk
1 chocolate rimmed glass
1 long straw drizzle chocolate syrup
1 large waffle cone melting chocolate
1 scoop vanilla ice cream
1 waffle basket half block mint chocolate
5 chocolate chips
1 mini Crunchie chocolate bars, chopped
Chocolate krispy balls
Chocolate whipped cream
5 skinless roasted hazelnuts
Place all the ingredients in a blender and mix until well combined.
While the mixture is blending, melt the melting chocolate and create a hole in the base of the waffle cone. Dip the cone into the melting chocolate and set aside to cool.
Create the chocolate whipped cream by mixing together chocolate syrup with the whipped cream.
Before pouring the mixture into the glass, create a chocolate rim around the top of the glass.
Pour in the blended mixture until it reaches the bottom of the rim.
Place the waffle cone on top of glass and place a straw on a diagonal leaning left.
Place scoop of ice cream in the cone in front of the straw and fill the waffle cone with whipped cream.
Sit the cone through the straw leaning left and fill cone half way with whipped cream, then crumble mint chocolate over the cream until the cone is filled until the top.
Staring from the right side of basket cone, create a wave of chocolate chips in direction towards the front of the basket.
Place one hazelnut in front of each chocolate chip and place the chopped up Crunchie pieces in front of the cone.
At the front of the waffle basket place two toffees and cover the rest of the whipped cream with chocolate krispy balls.