Choc Nut Sundae Cake Recipes

HOT FUDGE SUNDAE CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
• Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
• Bake about 40 minutes or until top is dry.
• Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

CHOC & NUT SUNDAE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter a 23cm spring-sided cake tin, then line the bottom with baking parchment and butter that as well. Tip 1 tsp cocoa powder into the tin, then tip and turn it so that the bottom and sides get covered in a fine layer. Tip out any cocoa that doesn't stick.
• Put the eggs and sugar into a large bowl and whisk with an electric hand beater for about 5 mins until very thick and pale. Pour the butter in around the edge of the bowl, then sieve in the flour and 4 tbsp cocoa powder. Fold in with a large metal spoon, cutting rather than mixing so that you preserve the bubbles. Pour into the tin and bake for 20 mins or until risen and springy. Cool for 5 mins in the tin, then turn onto a wire rack to cool completely.
• Get ahead with the chocolate sauce. Put all the ingredients into a microwave-proof bowl and cook on High for 1 min or until the chocolate has melted. Stir briefly until smooth, then cover and set aside. Keep for up to 3 days or freeze for up to 1 month.
• Once the cake is cold, take the ice cream out of the freezer to soften just a little. Cut the cake in half across the middle (the easiest way is to use a bread knife) and put the bottom onto a serving plate. Scoop one tub of ice cream onto the base in an even layer and top with half the crumbled Flake and half the hazelnuts. Top with the other half of cake, then cover that with scoops from the second tub of ice cream and the chocolate and nuts. Serve straight away with the sauce, or freeze for up to 1 month (see Know-how, below).
• If you've frozen the sauce, take it out to defrost at room temperature a few hrs before serving. Transfer the cake to the fridge 1 hr before you want to serve it. If your chocolate sauce is still a little set, warm it for a few secs in the microwave on Low. Drizzle some of the chocolate sauce over the cake and serve with more in a little jug for pouring.

CLASSIC HOT FUDGE SUNDAE

Steps:

• In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
• Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
• For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
• Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

SUPER-CHOCOLATE SUNDAE CAKE BAR

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and coat it with cooking spray.
• Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky, and then pat into the prepared pan.
• Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely, about 1 hour.
• Spread the softened ice cream over the cake in an even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher.
• Let the cake stand at room temperature for about 20 minutes before serving.
• Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread the whipped cream over the ice cream layer to cover.
• Use the foil to lift the cake out of the pan and place on a serving platter. Slice and serve along with the chocolate sauce and your favorite toppings, such as chocolate sprinkles, chocolate chips, crushed chocolate wafer cookies, maraschino cherries and chocolate-covered raisins, nuts and pretzels.

NUTTY CARAMEL & CHOC SUNDAES

Steps:

• Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
• Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.