adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hazelnut swirl ice-cream sundae cake
0 Likes
Prep Time:
305 minutes
Cook Time:
120 minutes
Total Time:
425 minutes
Impressive ice cream cake for parties or birthdays.
Ingredients:
  • 250g butter, chopped
  • 360.00g block dark chocolate, chopped
  • 128.75 gm milk
  • 322.50 gm caster sugar
  • 90.00 gm brown sugar
  • 225.00 gm self-raising flour
  • 250.00 ml plain flour
  • 32.50 gm Cocoa Powder
  • 2 eggs, lightly beaten
  • Shaved dark and white chocolate, to decorate (see Notes)
  • 2 litres vanilla ice-cream
  • 165.00 gm chocolate-hazelnut spread
  • 165.00 ml skinless hazelnuts, toasted, chopped
  • 83.33 gm thickened cream
Instructions:
  • For hazelnut swirl ice cream: Soften the ice cream in a large bowl for 10 minutes. Mix in hazelnut spread and hazelnuts to create a marbled effect. Return the mixture to the container and freeze for 4 hours until solid.
  • In a large saucepan over medium heat, combine butter, chocolate, milk, 1 cup cold water, caster sugar, and brown sugar. Cook and stir occasionally for 15 to 20 minutes until melted and smooth. Remove from heat and let it cool for 30 minutes.
  • Preheat your oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with two layers of baking paper for easy removal later.
  • Sift the self-raising flour, plain flour, and cocoa over the chocolate mixture, then whisk until combined. Add the egg and whisk again. Pour the batter into the cake pan and bake for 1 hour and 40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely in the pan.
  • Prepare the chocolate ganache by placing the chocolate and cream in a microwave-safe bowl. Microwave on HIGH for 1 minute, pausing to stir with a metal spoon halfway through, until smooth. Let it sit for 15 minutes to thicken.
  • Level the top of the cake and place it on a serving plate, trimmed-side down. Create a 1.5cm-deep indent in the top of the cake, leaving a 2cm border to hold the ice-cream. Drizzle half of the ganache over the cake, letting it drip down the sides. Scoop ice cream into balls and place them in the indent. Drizzle the remaining ganache over the ice cream. Top with shaved chocolate and serve right away.

Similar Recipes