| | Hazelnut swirl ice-cream sundae cake
Hazelnut swirl ice-cream sundae cake
Hazelnut swirl ice-cream sundae cake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  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.
  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.
  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.
  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.
  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.
  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.
Time for preparing:
120 min.


  • 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