For the Chocolate Cake:

1. Preheat the oven to 180°C and line a 20 cm cake tin with baking paper.
2. Sift together the flour, salt, cacao and bicarb together and mix in the brown sugar.
3. In another bowl combine the egg, First Choice Amasi, oil and the lemon juice and add to the dry ingredients to make the batter.
4. Spoon the batter into the cake tin and bake for ±20 minutes until cooked. Cool completely.
5. Line a loose-bottomed 20cm cake tin with baking paper (bottom and sides).
6. Trim the cake to fit the lined cake tin and place in the freezer.

For the Hazelnut Vanilla Ice-Cream:

Whip together the First Choice Vanilla Velvet until light and fluffy and whip in the Nutella and fold in the nuts. Spoon half of the mixture on the cake and place in the freezer until frozen. Keep the rest of the mixture in the fridge.

For the Chocolate Ice-Cream:

Whip together the First Choice Chocolate Velvet and the cacao until light and fluffy and spoon on top of the hazelnut vanilla ice cream layer and place in the freezer until frozen. Spoon over the rest of the vanilla hazelnut layer and freeze.

For the Nutella Ganache:

Combine the chocolate, nutella and the cream in a microwave-safe bowl and heat slowly to melt. Stir every 30 seconds until it is smooth and melted.

To Finish:

1. Remove the cake from the freezer and place on a serving plate. Spoon over the ganache and top with ice cream balls.
2. Decorate with chocolate shards, nuts and edible pearls. Serve immediately!