Chocolate Banoffee Pie with (No Churn!) Rum and Raisin Ice Cream and Chocolate Fudge Sauce

Name: Chocolate Banoffee Pie with (No Churn!) Rum and Raisin Ice Cream and Chocolate Fudge Sauce
Prep time: 20 min
Total time: 4 h 50 min
Yield: Serves 8
Ingredients: 200 g (7 oz) dark chocolate, roughly chopped; 300 ml (10½ fl oz) thin (pouring/whipping) cream, well chilled; 150 g (5½ oz) caster (superfine) sugar; 200 g (7 oz) caramel or dulce de leche; 100 ml (3½ fl oz) dark rum; 50 g (1¾ oz) lightly salted butter, diced; 250 g (9 oz) dark chocolate; 300 g (10½ oz) chocolate digestive biscuits (sweet wholemeal biscuits); 3 medium bananas, fairly ripe; 2 tablespoons mascarpone cheese; 50 g (1¾ oz) icing (confectioners’) sugar (optional); 300 ml (10½ fl oz) thin (pouring/whipping) cream; 4 eggs; Grated dark chocolate, to decorate; 2 tablespoons unsweetened cocoa powder; 120 g (4¼ oz) sultanas (golden raisins); 100 g (3½ oz) lightly salted butter, melted

Preparation info

Serves
8

Difficulty
Easy
Ready in
5 hr

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

Yes, yes, all of that!

Ingredients

For the chocolate banoffee pie:

300 g (10½ oz) chocolate digestive biscuits (sweet wholemeal biscuits)
100

Dessert
Vegetarian
ice cream

Method

START BY PUTTING THE SULTANAS IN THE RUM TO SOAK FOR 2 HOURS, THEN PREPARE THE BANOFFEE PIE. Crush the biscuits and combine them with the melted butter and cocoa. Cover the base of a 20–22 cm (8–8½ inch