Macadamia brownie ice cream cake

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How to make Macadamia brownie ice cream cake

  • Yield : 10
  • Prep Time : 6:40
  • Cook Time : 0:35
  • Total Time : 7:15

Ingredients

  • 300g butter, chopped
  • 300g dark chocolate, finely chopped
  • 5 eggs, lightly whisked
  • 100g (1/2 cup, firmly packed) brown sugar
  • 215g (1 cup) caster sugar
  • 225g (1 1/2 cups) plain flour, sifted
  • 50g (1/2 cup) cocoa powder, sifted
  • 100g pkt unsalted macadamias, lightly toasted
  • 3 x 500ml ctns Maggie Beer Malted Milk & Chocolate Biscuit Ice Cream
  • Icing sugar, to dust

Ganache

  • 200g dark chocolate, finely chopped
  • 250ml pouring cream

Toffee macadamias

  • 215g (1 cup) caster sugar
  • 40g whole unsalted macadamias

Method

  • Step 1 To make the brownie rounds, preheat the oven to 180C/160C fan forced. Lightly grease and line the base only of three 20cm (base measurement) round cake pans with baking paper.
  • Step 2 Melt butter and chocolate in a saucepan over medium heat, stirring until smooth. Remove from heat. Beat eggs and combined sugars in a bowl until combined. Stir into chocolate mixture. Stir in flour and cocoa. Stir in macadamias until just combined. Divide mixture among prepared pans. Bake for 25 minutes or until just cooked through. Cool completely in pans.
  • Step 3 Place a brownie round on a plate. Slightly soften 1 carton of ice-cream for 10 minutes. Spread over top of brownie. Top with another brownie. Freeze for 2 hours until firm. Repeat with more ice-cream and brownie. Freeze until firm. Repeat with remaining ice-cream. Freeze for 8 hours or overnight.
  • Step 4 Meanwhile, for ganache, place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until almost boiling. Pour over chocolate. Stir until melted. Set aside to cool.
  • Step 5 For toffee macadamias, sprinkle sugar over base of saucepan over medium heat. Cook, stirring, for 3 minutes until golden. Dip pan in cold water to cool slightly. Poke a toothpick into each macadamia. Dip in toffee, allowing excess to leave a tail. Press toothpick end into side of flour packet, with paper below to catch drips. Allow to set. Carefully remove toothpicks. Drizzle cake with ganache. Top with toffee nuts.

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