Foodies of SA: Gino Ginelli Brownie Cake
Score brownie points with your family with this 3-Ingredient Brownie Cake!
INGREDIENTS (serves 16)
- 2 cups cake flour
- 1L Ola Gino Ginelli Hazelnut Praline Ice Cream, softened but not melted
- 1½ slabs (150g) dark chocolate
Serving suggestion:
- Icing sugar, to dust
- Roughly chopped, blanched hazelnuts
- Ola Gino Ginelli Hazelnut Praline Ice Cream
- Sparkler
METHOD
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Preheat the oven to 180°C. Line a greased medium-sized round cake tin (20cm) with baking paper.
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In a large mixing bowl, sift the flour and add the softened Ola Gino Ginelli Hazelnut Praline ice cream. Beat until just combined, using an electric mixer.
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Roughly chop one chocolate slab (100g) and sprinkle it into the batter, mixing to combine.
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Pour the batter into the cake tin and bake for 45-50 minutes until just set.
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Allow the brownie cake to cool for 20 minutes before transferring it to a serving platter or cake stand.
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Slice the brownie cake into diamond shaped pieces and dust with icing sugar. Use a vegetable peeler and peel the remaining half slab of chocolate to create small chocolate shavings. Sprinkle the chocolate shavings and roughly chopped hazelnuts onto the centre of the brownie cake.
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Serve a generous portion with a scoop of Ola Gino Ginelli Hazelnut Praline ice cream and a sparkler and ENJOY!
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