Sufra Dayma: Chocolate Fudge Ice-Cream Cake By Moushira Abdel-Malek Serves 12 Ingredients: 3 litres plain vanilla ice-cream 250 gms dark chocolate (broken into pieces) 400 gms hazelnuts 1 cup pure icing sugar 3 eggs 1/4 cup kahlua or Tia Maria liqueur 150 gms butter (at room temperature) Method: Preheat oven to 200 degrees. Place nuts onto a baking tray. Roast for 10 minutes, or until skin splits. Wrap nuts in a clean tea-towel. Stand for 10 minutes. Rub nuts in tea-towel to remove skins. Roughly chop. Using an electric mixer, cream butter and sugar until pale. Add eggs, one at a time, beating well after each addition. Melt chocolate in a bowl over a saucepan of simmering water, stirring with a metal spoon until smooth. Stir chocolate and liqueur into butter mixture. Sprinkle half the nuts into a 7cm deep, 26 cm (base) springform pan. Pour over half the chocolate mixture. Freeze for 30 minutes. Stand ice-cream at room temperature until slightly softened. Top with ice-cream., then remaining chocolate mixture. Cover, freeze for one hour. Press remaining nuts into chocolate mixture. Cover, freeze overnight. Remove, slice and serve immediately.
