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Decadent Nutella and hazelnut ice-cream cake
Decadent Nutella and hazelnut ice-cream cake
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Prep Time:
410 minutes
Cook Time:
25 minutes
Total Time:
435 minutes
Indulgent Nutella-chocolate ice cream dessert, a dreamy treat to prepare ahead.
Ingredients:
  • 3 litres vanilla ice-cream
  • 120g packet skinless hazelnuts, toasted, finely chopped
  • 82.50 ml Frangelico (optional)
  • 40.00 gm Dutch-processed cocoa powder
  • 300.00 gm Nutella
  • 1 litre chocolate ice-cream
  • Giant chocolate stars, to serve
  • Chocolate silver pearls, to serve
  • 99.00 gm self-raising flour
  • 70.95 gm caster sugar
  • 75.90 gm vegetable oil
  • 64.38 gm milk
  • 1 tsp vanilla bean paste
  • 100g dark chocolate, chopped
  • 126.25 gm thickened cream
  • 190.00 gm dark chocolate melts
  • 1/2 x 120g packet skinless hazelnuts, toasted, roughly chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line it with 2 layers of baking paper on the base and side.
  • For Chocolate Cake: Combine flour, sugar, cocoa, and baking soda in a large bowl. Create a well in the center and add oil, milk, egg, and vanilla. Mix until smooth. Transfer batter to pan and bake for 20-25 minutes until a skewer comes out clean. Let sit in the pan for 10 minutes, then invert onto wire rack to cool.
  • Prepare a 20cm round springform pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 6cm above the edge of the pan. Trim the edges of the cake to fit tightly in the pan and level the top. Next, in a large bowl, soften 1 litre of vanilla ice cream for 10 minutes. Add half of the hazelnuts, Frangelico (if using), and cocoa, and fold well to combine. Spoon the ice cream mixture over the cake in the pan, level the top with a spatula, and freeze for 2 hours or until just firm to the touch.
  • Spread half of the Nutella over the ice-cream mixture, ensuring even coverage (Nutella may not cover the ice-cream completely). Place back in the freezer.
  • Place chocolate ice-cream in a bowl and let it soften for 10 minutes without melting. Spoon the softened ice-cream over the Nutella layer, smooth it out with a spatula, and freeze until just firm to the touch, about 2 hours. Spread the remaining Nutella over the ice-cream, knowing it won't cover it perfectly, then return the dish to the freezer.
  • In a bowl, let 1 litre of vanilla ice-cream sit for 10 minutes until slightly softened but not melted. Add the remaining hazelnuts, Frangelico (if desired), and cocoa, then mix well. Spread the mixture over the Nutella layer and freeze overnight.
  • To make Nutella Ganache, combine chocolate, Nutella, and cream in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds with a metal spoon until melted and smooth (1 to 2 minutes). Let it cool for 15 minutes before using.
  • For the Hazelnut Bark, melt chocolate in a microwave-safe bowl by microwaving in 30-second intervals, stirring each time until smooth. Spread the melted chocolate onto a tray lined with baking paper in a thin layer, then sprinkle with hazelnuts. Let it set for 30 minutes before enjoying.
  • Take the cake out of the freezer and let it sit for 5 minutes. Then, carefully remove it from the pan and place it on a serving plate. Pour 3⁄4 of the ganache over the cake, letting it cascade down the sides. Next, swiftly scoop the rest of the vanilla ice cream into balls and place them on top of the cake. Break the chocolate bark into pieces and use them, along with stars and silver pearls, to decorate the cake. Enjoy your masterpiece right away.

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