Chocolate Cake- 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
Hot Chocolate Sauce- 1/2 cup creme fraiche or thickened cream
- 100g dark chocolate
- 750ml Chocolate Pistachio Ice Cream
| Chocolate Cake- 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- 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.
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