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How to make Hazelnut swirl ice cream sundae cake

Yield = 20
Prep time: 5:05
Cook time: 2:00
Total time: 7:05

Ingredients

  • 250g butter, chopped
  • 180g block dark chocolate, chopped
  • 1/2 cup milk
  • 1 1/2 cups caster sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups self-raising flour
  • 1 cup plain flour
  • 1/4 cup NESTLÉ BAKERS' CHOICE Cocoa
  • 2 eggs, lightly beaten
  • Shaved dark and white chocolate, to decorate (see Notes)

Hazelnut swirl ice-cream

  • 2 litres vanilla ice-cream
  • 2/3 cup chocolate-hazelnut spread
  • 2/3 cup skinless hazelnuts, toasted, chopped

Chocolate ganache

  • 180g block dark chocolate, chopped
  • 1/3 cup thickened cream

Method

  • Step 1 Make hazelnut swirl ice-cream: Place ice-cream in a large bowl, reserving container. Set aside for 10 minutes to soften slightly. Add hazelnut spread and hazelnuts, folding to create a marbled effect. Return ice-cream mixture to container. Freeze for 4 hours or until frozen.
  • Step 2 Meanwhile, place butter, chocolate, milk, 1 cup cold water, caster sugar and brown sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 15 to 20 minutes or until melted and smooth. Remove from heat. Set aside for 30 minutes to cool.
  • Step 3 Preheat oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with 2 layers of baking paper.
  • Step 4 Sift self-raising and plain flours, and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk to combine. Pour mixture into prepared cake pan. Bake for 1 hour 40 minutes or until a skewer inserted into the centre of cake comes out clean. Cool completely in pan.
  • Step 5 Make chocolate ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring with a metal spoon halfway through cooking, or until smooth and combined. Set aside for 15 minutes or until mixture has thickened slightly.
  • Step 6 Trim top of cake to level. Place, trimmed-side down, on a serving plate. Leaving a 2cm border, scoop out a 1.5cm-deep indent in top of cake to hold the ice-cream. Drizzle cake with 1/2 the ganache, allowing it to drip down side. Scoop ice-cream (see Notes). Pile ice-cream scoops into indent. Drizzle with remaining ganache. Decorate with shaved chocolate. Serve immediately.