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Giant frying pan cookie with cheat's Baci ice-cream
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
One-pan hazelnut chocolate cookie topped with ice cream and chocolate sauce - a showstopper dessert for any dinner party!
Ingredients:
  • 2 x 143g packets Baci Perugina Original Dark Chocolates, unwrapped
  • 250g butter, chopped
  • 180.00 gm firmly packed brown sugar
  • 107.50 gm caster sugar
  • 8.80 gm vanilla extract
  • 2 eggs, lightly beaten
  • 750.00 ml plain flour
  • 1.20 gm salt
  • Chocolate sauce, to serve
  • 2 litres vanilla ice-cream
  • 143g packet Baci Perugina Original Dark Chocolates, unwrapped, finely chopped
Instructions:
  • Allow the ice-cream to soften in a large bowl for 10 minutes. Stir in the chopped Baci chocolates until combined. Transfer the mixture back to the ice-cream tub, cover with plastic wrap, and freeze overnight or until firm.
  • Preheat oven to 180C/160C fan-forced. Roughly chop 10 Baci chocolates. Melt butter in a 20cm heavy-based ovenproof frying pan over medium-low heat.
  • In a large bowl, mix together sugars. Stir in melted butter and vanilla until well combined. Add egg and mix thoroughly. Combine flour, baking powder, and salt by sifting over the mixture, then stir until fully incorporated. Gently fold in chopped Baci chocolates. Pour the batter into a frying pan and spread it out evenly. Cut 1 Baci chocolate crosswise into 4 slices, and repeat with 3 more chocolates. Gently press chocolate slices into the top of the mixture. Bake for 40 to 45 minutes until golden and firm to the touch. Allow to stand for 10 minutes before serving.
  • Finely chop the remaining Baci chocolates. Serve the warm cookie topped with ice cream, sauce, and the chopped Baci chocolates.

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