Choc-Hazelnut Ice-Cream Cake

• 250 g chocolate rollettes
• 6 egg yolks
• 1/2 cup caster sugar
• 220 g chocolate hazelnut spread (Nutella)
• 600 ml thickened cream
• 1/3 cup roasted hazelnuts, chopped

1. Line a 22cm springform pan with plastic wrap, extending it 5cm above the rim.
2. Cut each rollette into 6 pieces & stand a row of slices upright around inside egde, use remainder to completely cover base breaking as needed to fill spaces.
3. Place yolks & sugar in a large bowl, beat with an electric mixer until thick & creamy. Add choc-hazelnut spread & beat until just combined.
4. Beat in cream and beat for 5 mins until thickened slightly.
5. Pour the mixture into the pan & sprinkle with hazelnuts, cover with more plastic wrap but try not to touch the filling. Freeze overnight until firm.

chocolate rollettes, egg yolks, caster sugar, chocolate hazelnut, cream, hazelnuts

Taken from www.food.com/recipe/choc-hazelnut-ice-cream-cake-334437 (may not work)