While the cake is in the oven, prepare the icing: combine the 90g muscovado sugar and 60ml of the cream in a small saucepan and stir over low heat until the sugar is dissolved – about a minute.

Two indulgent chocolate creations that redefine satisfaction! 🍫 First, a sleek log cake topped with whipped cream and ...

This decadent ice-cream cake with a crunchy hazelnut praline rippled through it makes a crowd-pleasing finale. Advertisement. Ingredients. 35g dark chocolate, cut into small pieces.