CHOC & NUT SUNDAE CAKE
A mix of ice-cream, nuts and chocolate equals an utterly irresistible crowd pleaser from baking expert Jane Hornby
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Dessert, Treat
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter a 23cm spring-sided cake tin, then line the bottom with baking parchment and butter that as well. Tip 1 tsp cocoa powder into the tin, then tip and turn it so that the bottom and sides get covered in a fine layer. Tip out any cocoa that doesn't stick.
- Put the eggs and sugar into a large bowl and whisk with an electric hand beater for about 5 mins until very thick and pale. Pour the butter in around the edge of the bowl, then sieve in the flour and 4 tbsp cocoa powder. Fold in with a large metal spoon, cutting rather than mixing so that you preserve the bubbles. Pour into the tin and bake for 20 mins or until risen and springy. Cool for 5 mins in the tin, then turn onto a wire rack to cool completely.
- Get ahead with the chocolate sauce. Put all the ingredients into a microwave-proof bowl and cook on High for 1 min or until the chocolate has melted. Stir briefly until smooth, then cover and set aside. Keep for up to 3 days or freeze for up to 1 month.
- Once the cake is cold, take the ice cream out of the freezer to soften just a little. Cut the cake in half across the middle (the easiest way is to use a bread knife) and put the bottom onto a serving plate. Scoop one tub of ice cream onto the base in an even layer and top with half the crumbled Flake and half the hazelnuts. Top with the other half of cake, then cover that with scoops from the second tub of ice cream and the chocolate and nuts. Serve straight away with the sauce, or freeze for up to 1 month (see Know-how, below).
- If you've frozen the sauce, take it out to defrost at room temperature a few hrs before serving. Transfer the cake to the fridge 1 hr before you want to serve it. If your chocolate sauce is still a little set, warm it for a few secs in the microwave on Low. Drizzle some of the chocolate sauce over the cake and serve with more in a little jug for pouring.
Nutrition Facts : Calories 708 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 53 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.58 milligram of sodium
SUNDAE CONE 'CAKE'
Scream for ice cream--cake!--with our Sundae Cone 'Cake' recipe. There's nothing better than a Sundae Cone 'Cake' made with real ice cream and sugar cone.
Provided by My Food and Family
Categories Dairy
Time 4h25m
Yield 14 servings
Number Of Ingredients 5
Steps:
- Use back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; sprinkle over ice cream. Press gently into ice cream to form even crust.
- Freeze 4 hours or until ice cream is firm.
- Unmold dessert onto plate; remove foil. Break remaining cones into pieces; press into side of dessert.
- Melt chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 23 g, Fiber 0.9906 g, Sugar 17 g, Protein 3 g
SUPER-CHOCOLATE SUNDAE CAKE BAR
Death by chocolate made easy: We use a boxed cake mix and good-quality, store-bought ice cream as the base for these build-your-own sundaes. The homemade chocolate sauce is super easy to make.
Provided by Food Network Kitchen
Categories dessert
Time 6h15m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
- Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
- Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
- Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
- Let the cake stand at room temperature for about 20 minutes before serving.
- Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
- Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.
CHOCOLATE-CINNAMON SUNDAE CAKE
Bisquick Heart Smart® recipe! Add a touch of spice to chocolate cake and ice cream sundaes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray; lightly flour.
- In medium bowl, beat all ingredients except chocolate syrup, 1/2 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat chocolate syrup and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until warm. Serve sauce warm or cool. Drizzle sauce over warm or cool cake. Serve with ice cream.
Nutrition Facts : Calories 260, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 1 g
CHOCOLATE-CINNAMON SUNDAE CAKE (COOKING FOR 2)
Bisquick Heart Smart® recipe! Spice up dessert designed for two with a little chocolate cake and sundae fixin's.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 8x4-inch loaf pan with cooking spray; lightly flour.
- In small bowl, beat all ingredients except chocolate syrup, 1/4 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Before serving cake, in small microwavable bowl, stir chocolate syrup and 1/4 teaspoon cinnamon. Microwave on High 1 minute; stir. Drizzle warm sauce over warm or cool cake. Serve with ice cream.
Nutrition Facts : Calories 260, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 1 g
HOT FUDGE SUNDAE CAKE
My husband is a real chocolate lover, so I'm always on the lookout for great dessert recipes like this one, which I found years ago. Who can resist the combination of chocolate cake, ice cream and hot fudge sauce? It gets rave reviews whenever I serve it. -Hildy Adams Alma, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, melt milk chocolate chips and butter over low heat. Cool slightly. Whisk in egg yolks. Add flour just until combined. In a small bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form. Fold into chocolate mixture until blended. Fold in almonds., Pour into a greased 10-in. pie plate or quiche dish. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack., For sauce, combine sugar, cocoa and cream in a saucepan until smooth. Add semisweet chips and butter. Cook and stir over low heat until chips and butter are melted and mixture is smooth. Remove from the heat; stir in vanilla. , Cut cake into wedges; top with ice cream. Drizzle with warm sauce.
Nutrition Facts : Calories 413 calories, Fat 27g fat (15g saturated fat), Cholesterol 114mg cholesterol, Sodium 138mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 3g fiber), Protein 7g protein.
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