Preheat oven to 160 degrees Celsius.

Grease and line 2 X 20cm round cake tins with baking paper.

Place the Ultrablade into the bowl of the Cuisine Companion.

Add the chocolate melts to the bowl.

Grate the chocolate by mixing on Speed 12 for 1 minute.

Scrape down the sides of the bowl with the spatula.

Swap to the kneading/crushing blade and add the butter.

Melt on the dessert program, 90 degrees, 4 minutes.

Pour the chocolate into a bowl and set aside to cool.

Wash and dry the bowl and kneading/crushing blade.

Place the blade back into the bowl.

Add the eggs, brown sugar and caster sugar.

Mix on Speed 10 for 1 minute and 30 seconds.

Add the melted chocolate mixture back to the bowl and mix for a further 20 seconds on Speed 8.

Add the sifted flour, cocoa powder, baking powder and salt.

Mix on Speed 8 for 30 seconds or until combined.

Divide the mixture evenly between the two prepared cake tins and bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.

Allow the brownies to cool in the pans for 30 minutes before transferring to a wire rack until completely cooled.

Line one of the 20cm cake tins with long overhanging pieces of plastic wrap.

Place one of the cooled brownie cakes into the bottom of the tin, pressing down firmly. Set aside.

Place 250g of Clinkers into the bowl of the Cuisine Companion.

Chop with the Ultrablade by pressing Turbo until small chunks remain.

Swap to the kneading/crushing blade.

Add the softened ice-cream to the bowl.

Mix on Speed 10 until completely combined.

Spoon half of the ice-cream mixture over the top of the first brownie cake (in the tin) and spread it out evenly.

Place the second brownie cake on top of the ice-cream and then top with the remaining ice-cream.

Cover with the overhanging pieces of plastic wrap and place in the freezer for 4-5 hours or until completely frozen.

To make the ganache, place the chocolate melts into the Cuisine Companion bowl.

Grate the chocolate with the Ultrablade by mixing on Speed 12 for 1 minute.

Pour the grated chocolate into a separate bowl and set aside.

Place the cream into the bowl.

Insert the kneading/crushing blade.

Heat for 3 minutes and 30 seconds at 70 degrees, Speed 4.

Add the grated chocolate.

Mix on Speed 5 for 1 minute.

Pour into a bowl and allow to cool to room temperature.

Take the ice-cream cake out of the freezer and place it onto a serving dish.

Pour the ganache onto the middle of the top of the cake and use the spatula to spread towards the edges, allowing the ganache to drip down the sides (you may not need all of the ganache).

Place the ice-cream cake back into the freezer for 20 minutes or until the ganache has completely set.

Remove the cake from the freezer and decorate with waffle cones, extra Clinkers and sprinkles.