HB Hazelbrook Farm nut sundae cake

Prep: 25 mins
Cook: 20 mins
HB Hazelbrook Farm nut sundae cake
HB Hazelbrook Farm nut sundae cake
A delicious mix of ice cream and crunchy nuts to make a crowd happy.

For the cake:

85g Stork, melted and cooled

4 tbsp cocoa powder, plus 1 extra tsp

5 eggs

175g golden caster sugar

100g self raising flour

1 tsp baking powder

For the dark chocolate spread:

100g dark chocolate (70% cocoa solids)

100ml double cream

For the ice cream and to decorate:

2 x 568ml HB Hazelbrook Farm Vanilla ice cream or mixture of HB Hazelbrook Honeycomb ice cream

100g toasted hazelnuts, roughly chopped

Preheat the oven to 180°C / 350°F / Gas mark 4.

Grease a 23cm spring-form cake tin and line the bottom with greaseproof paper.

Tip one teaspoon of cocoa powder into the tin, then shake and roll it from side to side so the buttered areas are covered. Tip out any cocoa that doesn’t stick.

Put the eggs and sugar into a large bowl and whisk until very thick and pale. Pour the melted Stork in around the edge of the mixture and sieve in the flour with four tablespoons of cocoa powder.

Fold the mixture with a large metal spoon until fully combined to preserve the air that you have created through beating. Pour into the tin and bake for 15-20 minutes or until risen and springy. Cool for five minutes in the tin, then turn onto a wire rack to cool completely.

Using a heat proof bowl over a pan of simmering water, bring the dark chocolate and the double cream together, stirring constantly until the chocolate has melted and thickened.

Remove from the heat, pour into a bowl and chill.

Cut the cake in half across the middle (horizontally) using a bread knife and put the bottom onto a serving plate.

Allow one of the 568ml blocks of ice cream to soften a little and spoon onto the base in an even layer, smoothing with a palate knife before sprinkling on half of the hazelnuts.

Then place the second half of the cake on top of this ice cream layer and top with the chilled chocolate and cream spread before finally covering the chocolate layer with scoops of slightly softened ice cream.  Spread it out evenly with a palate knife and a final flourish of hazelnuts.  

Serve straight away or freeze for an hour.


Preparation Time
25 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Nuts

Recipe Type
Party Food, Cakes & Baking, Cake Stall

Each serving contains:
1497kJ/ 359kcal
*% of Reference Intake of an average adult (8400kJ/2000kcal)

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