Decadent Nutella And Hazelnut Ice Cream Cake

Nutella, chocolate and ice-cream in one delicious dessert. Dreams really do come true. You will need to start this recipe the day before.

The ingredient of Decadent Nutella And Hazelnut Ice Cream Cake

• 3 litres vanilla ice cream
• 120g packet skinless hazelnuts toasted finely chopped
• 1 3 cup frangelico optional
• 2 tablespoons dutch processed cocoa powder
• 1 2 cup nutella
• 1 litre chocolate ice cream
• giant chocolate stars to serve
• chocolate silver pearls to serve
• 2 3 cup self raising flour
• 1 3 cup caster sugar
• 2 tablespoons dutch processed cocoa powder
• 1 4 teaspoon bicarbonate of soda
• 1 3 cup vegetable oil
• 1 4 cup milk
• 1 egg lightly beaten
• 1 teaspoon vanilla bean paste
• 100g dark chocolate chopped
• 1 2 cup nutella
• 1 2 cup thickened cream
• 1 cup dark chocolate melts
• 1 2 x 120g packet skinless hazelnuts toasted roughly chopped

The Instruction of decadent nutella and hazelnut ice cream cake

• preheat oven to 180c 160c fan forced grease a 6cm deep 22cm round cake pan line base and side with 2 layers of baking paper
• make chocolate cake whisk flour sugar cocoa and bicarbonate of soda together in a large bowl make a well add oil milk egg and vanilla whisk until well combined pour mixture into prepared pan bake for 20 to 25 minutes or until a skewer inserted into the centre of cake comes out clean stand in pan for 10 minutes turn onto a wire rack lined with baking paper cool completely
• grease a 6cm deep 20cm round base springform pan line base and side with layers of baking paper extending paper 6cm above edge of pan trim edge of cake to fit tightly in prepared pan trim top of cake to level place cut side up in prepared pan 4 place 1 litre vanilla ice cream in a large bowl stand for 10 minutes to soften ice cream should not melt add 1 2 each of the hazelnuts frangelico if using and cocoa fold well to combine spoon ice cream mixture over cake in pan level top with a spatula freeze for 2 hours or until just firm to touch
• spoon 1 2 the nutella over the ice cream mixture spreading to cover nutella wonu2019t evenly cover ice cream return to freezer
• meanwhile place chocolate ice cream in a bowl stand for 10 minutes to soften ice cream should not melt spoon ice cream over nutella layer level with a spatula freeze for 2 hours or until just firm to touch top with remaining nutella spreading to cover nutella wonu2019t evenly cover ice cream return to freezer
• place 1 litre of remaining vanilla ice cream in a bowl stand for 10 minutes ice cream should not melt add remaining hazelnuts frangelico if using and cocoa fold well spoon over nutella layer freeze overnight
• make nutella ganache place chocolate nutella and cream in a microwave safe bowl microwave on high 100 stirring with a metal spoon every 30 seconds for 1 to 2 minutes or until melted and smooth stand for 15 minutes to cool
• meanwhile make hazelnut bark place melts in a microwave safe bowl microwave on high 100 stirring with a metal spoon every 30 seconds for 1 to 2 minutes or until melted and smooth line a large tray with baking paper spread melted chocolate onto baking paper in a thin layer sprinkle with hazelnuts stand for 30 minutes or until set
• remove cake from freezer stand for 5 minutes remove from pan and transfer to a serving plate spoon 3u20444 of the ganache over top of cake allowing it to drip down the side see note p26 working quickly scoop remaining vanilla ice cream into balls arrange on top of cake break chocolate bark into shards decorate cake with bark stars and silver pearls serve immediately

Nutritions of Decadent Nutella And Hazelnut Ice Cream Cake

calories: 505 724 calories
calories: 26 5 grams fat
calories: 12 9 grams saturated fat
calories: 56 6 grams carbohydrates
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calories: 8 3 grams protein
calories: 45 milligrams cholesterol
calories: 135 milligrams sodium
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