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


Line a 22cm springform pan with plastic wrap, extending it 5cm above the rim.
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.
Place yolks & sugar in a large bowl, beat with an electric mixer until thick & creamy. Add choc-hazelnut spread & beat until just combined.
Beat in cream and beat for 5 mins until thickened slightly.
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.