Choc-hazelnut Ice-cream Cake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.