Choc ice-cream cake

Serves 12 Takes 40 mins + freez­ing

Your Family - - Contents -

FOR THE BROWNIE BASE 125g but­ter 125ml sugar

2 eggs 10ml vanilla essence 160ml co­coa pow­der pinch of salt 3ml bak­ing pow­der 180ml cake flour

FOR THE CHOC ICE CREAM 375ml cream 250g dark choco­late, chopped 15ml vanilla essence 45ml brandy or cold espresso cof­fee

FOR THE CHOC DRIZ­ZLE 150g dark choco­late, chopped

va­ri­ety of choco­lates, to dec­o­rate

1 For the brownie base, pre­heat oven to 180°C. Line a 19cm spring­form cake tin with bak­ing pa­per. Heat the but­ter in the mi­crowave for about 1 minute or un­til melted. Stir in sugar, then eggs and vanilla un­til smooth. Sift in the co­coa, salt, bak­ing pow­der and flour and fold in un­til com­bined. 2 Spread the bat­ter into the pre­pared tin. Bake for about 15 min­utes or un­til a test­ing skewer comes out with only a few moist crumbs. Cool to room tem­per­a­ture, then re­frig­er­ate un­til cold.

3 For the ice cream, heat ½ the cream and choco­late in the mi­crowave for about 1 minute 30 sec­onds, stir­ring ev­ery 30 sec­onds un­til melted. Stir in re­main­ing cream and vanilla and chill in the fridge un­til cold. Beat the choco­late cream un­til soft peaks form. Fold in the brandy or cof­fee. Spread onto the brownie base and freeze overnight.

4 For the driz­zle, re­move the cake from the tin and place on a cake stand. Heat the choco­late in the mi­crowave for about 1 minute 30 sec­onds, stir­ring ev­ery 30 sec­onds un­til melted. Use a spoon to driz­zle around the sides of the cake. Dec­o­rate with choco­lates and serve im­me­di­ately.

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