White Cake With Sticky Brownie Base Recipe

White Cake With Sticky Brownie Base Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:

BROWNIE BASE
50 gram: Unsalted butter, plus extra for greas
75 gram: Caster sugar,
40 gram: Dark muscovado sugar,
50 gram: Plain chocolate,
2 tsp: Golden syrup,
1: Egg,
1/2 tsp: Vanilla extract,
25 gram: Plain flour,
1/4 tsp: Baking powder,

ICE CREAM
300 gram: White chocolate, broken into pieces
300 milliliter: Double cream,
400 gram: Bought vanilla custard,

TO DECORATE
50 gram: Plain chocolate,
Cocoa powder, for dusting

Directions:

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 on Jun 29, 1997


Source from luhu.jp