Directions:
- Line a 9x5 (2L) loaf pan with foil, leaving 1 overhang; grease foil. Set aside.
- Melt butter with sugar over med. heat; stir in egg yolk, cookie crumbs, coconut and 1/4c of the hazelnuts. Press evenly into prepared pan. Bake in a 350F oven until firm, about 25 mins. Cool.
- Soften ice cream in refrigerator for 30 mins; pack firmly over prepared crust. Freeze until solid about 4 hours.
- In a small saucepan, bring cream to a boil; remove from heat. Add chocolate; whisk until smooth. Let stand until cool and slightly thickened; about 30 mins.
- Pour chocolate sauce over ice cream layer, spreading evenly. Sprinkle with remaining nuts. Freeze until firm; about 1 hour.
- TO SERVE; let frozen cake stand in refrigerator for 30mins. Dip pan in warm water and invert onto serving tray.
- Serve on its own or with berries and cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.92 Kcal (1222 kJ) | ||
| Calories from fat | 178.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.83g | 31% | |
|---|---|---|---|
| Cholesterol | 64.06mg | 21% | |
| Sodium | 81.46mg | 3% | |
| Potassium | 228.43mg | 5% | |
| Total Carbs | 26.46g | 9% | |
| Sugars | 22.66g | 91% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 114mg | 11% | |
| Amount Per 100 g | |||
| Calories | 273.32 Kcal (1144 kJ) | ||
| Calories from fat | 167.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.57g | 31% | |
|---|---|---|---|
| Cholesterol | 59.98mg | 21% | |
| Sodium | 76.27mg | 3% | |
| Potassium | 213.88mg | 5% | |
| Total Carbs | 24.78g | 9% | |
| Sugars | 21.22g | 91% | |
| Dietary Fiber | 1.61g | 7% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 106.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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