Choc-Hazelnut Ice-Cream Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A Choc Rollette base filled with ice-cream, sounds good to me! One to try soon from Recipes +. Ingredients:
250 g chocolate rollettes |
6 egg yolks |
1/2 cup caster sugar |
220 g chocolate hazelnut spread (nutella) |
600 ml thickened cream |
1/3 cup roasted hazelnuts, chopped |
Directions:
1. Line a 22cm springform pan with plastic wrap, extending it 5cm above the rim.
2. Cut each rollette into 6 pieces & stand a row of slices upright around inside egde, use remainder to completely cover base breaking as needed to fill spaces.
3. Place yolks & sugar in a large bowl, beat with an electric mixer until thick & creamy. Add choc-hazelnut spread & beat until just combined.
4. Beat in cream and beat for 5 mins until thickened slightly.
5. Pour the mixture into the pan & sprinkle with hazelnuts, cover with more plastic wrap but try not to touch the filling. Freeze overnight until firm.
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