Decadent Nutella & Hazelnut Ice-Cream Cake

by Lisa Goldberg

on Nov 24

Decadent Nutella & Hazelnut Ice-Cream Cake - 4aKid

This decadent dessert includes Nutella, chocolate and ice-cream. The ideal dessert for all those Nutella and chocoholics fans out there!

Prep: 6:50 Cook: 0:25 Servings: 25

INGREDIENTS:

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

CHOCOLATE CAKE

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

NUTELLA GANACHE

100g dark chocolate, chopped
1/2 cup Nutella
1/2 cup thickened cream

HAZELNUT BARK

1 cup dark chocolate melts
1/2 x 120g packet skinless hazelnuts, toasted, roughly chopped

METHOD

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

Spoon 1/2 the Nutella over the ice-cream mixture, spreading to cover (Nutella won’t evenly cover ice-cream). Return to freezer.
Step 5

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 won’t evenly cover ice-cream). Return to freezer.
Step 6

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.
Step 7

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.
Step 8

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.
Step 9

Remove cake from freezer. Stand for 5 minutes. Remove from pan and transfer to a serving plate. Spoon 3⁄4 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.