Chocolate Bomb Cake

Instructions

1. Line a cling wrap on four sides of the Jel Ring, with excess film hanging out to help you loosen later.
2. Slice in half then shape the chocolate slice along the sides, press firmly until you fill up the whole mold. Store in the freezer for a minimum of 30 minutes to set and avoid crumbling.
3. Fill with softened vanilla ice cream and insert chocolate kisses in the middle, fill up again with the ice cream and level until even.
4. Put on the seal and freeze for a minimum of 5 hours or better overnight. 
5. To unmold, splash hot water on the Jel Ring. Invert then gently remove the inner seal. Push the cake lightly while pulling the cling wrap to loosen the entire cake.
6. Pour over the melted chocolate to create the crackling effect.