Super Chocolate Sundae

Votes: 1

Time: 6 hours 15 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 544, total fat 37 G., saturated fats 17 G., proteins 6 G., carbohydrates 53 G., fiber 2 G., cholesterol 88 mg, sodium 370 mg, sugar 37 G.

This incredible dessert is for those who aren't afraid of a chocolate overdose! The base is made with store-bought chocolate cake mix, the filling is chocolate ice cream, and the topping is a delicious homemade chocolate sauce. It's easy to make, so it's best to skip the store-bought variety. Decorate the finished sundae with any toppings you like. These could be chocolate chips, maraschino cherries, salted pretzels, chocolate-covered raisins, nuts, or all three!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

Cooking spray to spray the foil
1 package chocolate cake mix (makes two 9-inch cakes)
1/3 cup vegetable oil
1 large egg
5 cups chocolate ice cream, softened
1.5 cups chilled heavy cream
1 tbsp. sugar

Chocolate sauce

110 g semi-sweet chocolate, broken into large pieces
3/4 cup heavy cream
1/4 cup corn syrup
3 tablespoons unsalted butter
1/8 teaspoon coarse salt
Toppings: chocolate sprinkles, crushed chocolate cookies, maraschino cherries, chocolate-covered raisins, nuts and pretzels

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, eggs, chocolate sauce, ice cream

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 9 x 13-inch (22 x 32 cm) loaf pan with foil and spray with cooking spray.
Cake:

In a large bowl, beat the cake mix, butter, egg, and 1/4 cup water with a mixer on medium speed until smooth. Let the batter rest for a few minutes, then pour into the prepared pan.

Bake until the edges are set, the cake has fallen, and the top is dry and matte, 20-25 minutes. Let cool completely, about 1 hour.
Spread the softened ice cream evenly over the crust. Cover with plastic wrap and freeze until set, at least 4 hours or overnight.
Chocolate sauce:

Combine the chocolate, heavy cream, corn syrup, butter, and salt in a medium saucepan and heat over medium heat. Stir occasionally until the sauce begins to simmer. Simmer for 5 minutes, stirring occasionally. If the sauce begins to boil vigorously, reduce the heat. Let cool for 15 minutes. Pour the sauce into a bowl or small pitcher.
Let the cake stand at room temperature for about 20 minutes before serving.
Using a mixer, beat the cream and sugar in a chilled bowl until stiff peaks form. Spread the whipped cream over the ice cream layer, completely covering it.
Remove the cake from the pan by pulling the edges of the foil and place it on a serving platter. Slice and serve with chocolate sauce and any of the suggested toppings.