Chocolate cake filled with home made ice-cream. Heaven!
Chocolate Cake
Ingredients
250g dark chocolate
250g butter
1/3 cup milk
3 eggs
3/4 cup castor sugar
3/4 cup self-raising flour
1/3 cup cocoa powder
Method
Gently melt chocolate, butter and milk together in a bowl over a saucepan of simmering water.
Beat eggs and sugar with an electric mixer until thick and pale then gently fold in chocolate mixture. Sift flour and cocoa over the batter and gently fold to combine.
Pour mixture into buttered, side and base lined 23cm cake pan and bake at 160°C for 45-50 minutes or until cooked when tested with a skewer.
Cool for 5 minutes in pan before turning onto a wire rack to cool completely. Slice cake in half using a serrated knife. Refrigerate until chilled.
Hot Chocolate Sauce
Ingredients
1/2 cup creme fraiche or thickened cream
100g dark chocolate
750ml Chocolate Pistachio Ice Cream
Method
Heat creme fraiche in a small saucepan until just simmering. Remove from heat and stir in extra chocolate until melted and smooth.
Just before serving, place bottom half of cake onto a serving platter, scoop ice cream onto the cake and sandwich with remaining cake.
At the table smother the cake in some of the warm sauce. Slice and serve immediately with extra sauce.
