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YummyBaker
Brownie ice-cream cake with vanilla and strawberry ice cream
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Ingredients
Directions
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Preheat the oven to 180 ° C. Break the chocolate into coarse pieces and let it melt au-bain-marie together with the butter.
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Stir the chopped hazelnuts through the mixture. Sift the flour and cocoa powder and stir in the caster sugar and baking powder. Then mix through the chocolate mixture and add the vanilla essence. Stir the eggs 1 by 1 through the mixture. You now have more than a kilo of batter.
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Grease the spring form with butter. Then add some flour and make sure that the entire spring form is covered. Excess flour you knock out.
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Divide the batter over the springforms or fry the bottoms 1 by 1 in 30 minutes until tender. You check this by putting a skewer in the bottom. This must come out clean. Then let the bottoms cool completely.
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Remove the ice from the freezer and put both variants in a separate bowl and let it soften a bit so that you can easily spread the ice.
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In the meantime, grab the springform that you used before to make the brownies and cover them with cling film. Let it get a good deal over the edges.
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Place 1 layer of brownie in the spring form and spread the strawberry ice over the brownie. Now place the next brownie layer on the ice and spread the vanilla ice on the brownie. Cover with the last layer of brownie and put in the freezer for at least two hours.
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Whip the whipped cream and spoon with a spoon on the cake, so that beautiful peaks arise. Finish some chocolate sauce, chopped almonds and strawberry wedges.
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Nutrition
579Calories
Fat57% DV37g
Protein18% DV9g
Carbs17% DV51g
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