White cake with sticky brownie base

1 Servings

Ingredients

Quantity Ingredient
50 grams Unsalted butter, plus extra for greas
75 grams Caster sugar
40 grams Dark muscovado sugar
50 grams Plain chocolate
2 teaspoons Golden syrup
1 Egg
½ teaspoon Vanilla extract
25 grams Plain flour
¼ teaspoon Baking powder
300 grams White chocolate, broken into pieces
300 millilitres Double cream
400 grams Bought vanilla custard
50 grams Plain chocolate
Cocoa powder, for dusting

Directions

BROWNIE BASE

ICE CREAM

TO DECORATE

oven to gas 4. Lighlly grease 20cm/8in springform in. In small non-stick pan gently heat butter, sugars, chocolate, syrup, stirring until chocolate melted, mixture smooth. Remove from heat, leave to cool. In a bowl, beat egg and vanilla, add to cooled mixture. Sift in flour and baking powder, mix well. Pour into the tin, bake 15 minutes until outside of the brownie is crisp and beginning to shrink away from sides but centre soft to the touch. Leave to cool. Make ice cream - melt chocolate. Whip cream until it just holds its shape, then whisk in the cold custard. Stir in chocolate until mixture is thick, smooth, well blended. Pour onto cooled brownie, tilt tin to level top. Melt plain chocolate, with a tsp drop 12 neat blobs onto the ice cream 3 cm from edge. Open freeze 4 hours. Remove, dust with powder.

Recipe by: BBC Good Food Magazine Feb 1997 Posted to MC-Recipe Digest V1 #650 by Douglas Weller <dweller@...> on Jun 29, 1997

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