Chocolate and Pistachio Ice Cream Cake with Hot Chocolate Sauce
Prep:  30 min + chilling time
Cook:  1 hour
Serves:  8
Average: 4.8 (4 votes)
Difficulty:
Cuisine:
Saved:
American
580
Recipe by: The Dairy Kitchen
Chocolate cake filled with home made ice-cream. Heaven!
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Chocolate and Pistachio Ice Cream Cake with Hot Chocolate Sauce
Ingredients:
Chocolate Cake
Hot Chocolate Sauce
Method:
Chocolate Cake
  1. Gently melt chocolate, butter and milk together in a bowl over a saucepan of simmering water.
  2. 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.
  3. 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.
  4. 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
  1. Heat creme fraiche in a small saucepan until just simmering. Remove from heat and stir in extra chocolate until melted and smooth.
  2. Just before serving, place bottom half of cake onto a serving platter, scoop ice cream onto the cake and sandwich with remaining cake.
  3. At the table smother the cake in some of the warm sauce. Slice and serve immediately with extra sauce.
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