Chilli Chocolate Ice Cream Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and grease a 20cm (8”) round cake pan. Dust the pan with flour and tap out any excess.

   Tip: Make sure to grease the pan thoroughly to prevent the cake from sticking.

2. 2

   In a medium saucepan, combine the coconut cream, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.

   Tip: Monitor the temperature to prevent scalding.

3. 3

   In a separate bowl, whisk together the flour, cocoa powder, and espresso powder. Add the softened butter and mix until a smooth dough forms.

   Tip: Don’t overmix, or the cake will be tough.

4. 4

   Press half of the dough into the prepared cake pan. Top with a layer of ice cream base and smooth out the top.

   Tip: Make sure to leave a 1cm border around the edges.

5. 5

   Sprinkle the chilli flakes and chocolate chips over the ice cream base. Top with the remaining dough and smooth out the top.

   Tip: Be careful not to overwork the dough, or it will become tough.

6. 6

   Bake for 20-25 minutes or until the cake is set and the edges are slightly golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Let the cake cool completely before serving.

7. 7

   Once the cake is cool, drizzle with the caramel sauce (see below) and sprinkle with chopped hazelnuts (if using). Serve immediately.

   Tip: The cake will be best served fresh, but it can be stored in an airtight container in the fridge for up to 3 days.

8. 8

   To make the caramel sauce, combine the brown sugar, butter, and vanilla extract in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is golden brown.

   Tip: Monitor the temperature to prevent burning.

9. 9

   To make the ice cream base, combine the coconut cream, sugar, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.

   Tip: Monitor the temperature to prevent scalding.