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Wicked chocolate brownie and praline ice-cream cake
Wicked chocolate brownie and praline ice-cream cake
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Prep Time:
245 minutes
Cook Time:
70 minutes
Total Time:
315 minutes
Indulgent chocolate brownie and ice cream cake elevated with hazelnut praline for extra decadence.
Ingredients:
  • 300g butter, chopped
  • 2 x 200g blocks dark chocolate, chopped
  • 430.00 gm caster sugar
  • 4 eggs, lightly beaten
  • 500.00 ml plain flour
  • 99.00 gm self-raising flour
  • 20.00 gm dutch processed cocoa, sifted
  • 1.5 litres vanilla ice-cream
  • Whipped cream, to serve
  • Chocolate fudge dessert sauce, to serve
  • 120g packet skinless hazelnuts, toasted, roughly chopped
Instructions:
  • Preheat the oven and prepare the cake pans. Melt butter and chocolate in a saucepan over medium heat until smooth. Let it cool for 10 minutes.
  • Combine sugar, egg, flours, and cocoa, mixing thoroughly. Divide the mixture evenly between the prepared pans and use a spatula to spread the tops level. Bake for 30 to 35 minutes, or until the tops of the brownies are firm to the touch. Allow them to cool completely in the pans.
  • Prepare Hazelnut praline: Toast hazelnuts on lined baking tray. Cook sugar and water until golden, brushing down sides with water to prevent crystals. Pour toffee over hazelnuts; let it set. Chop half the praline; break remaining into shards.
  • Allow the ice-cream to soften in a bowl for 10 minutes. Add chopped praline and gently mix until combined. Freeze for 30 minutes or until ready to scoop.
  • On a serving plate, stack the brownie rounds and layer them with scoops of ice cream. Dollop the entire cake with whipped cream, drizzle generously with chocolate sauce, and finish by decorating with praline shards. Serve immediately to enjoy!

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