White Cake With Sticky Brownie Base Recipe - Cooking Index
White Cake With Sticky Brownie Base Recipe - Cooking Index
| Brownie Base | ||
| 50 | Unsalted butter | |
| 75 | Caster sugar | |
| 40 | Dark muscovado sugar | |
| 50 | Plain chocolate | |
| 2 teaspoons | 10ml | Golden syrup |
| 1 | Egg | |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 25 | Plain flour | |
| 1/4 teaspoon | 1.3ml | Baking powder |
| Ice Cream | ||
| 300 | White chocolate - broken into pieces | |
| 300 | Double cream | |
| 400 | Bought vanilla custard | |
| To decorate | ||
| 50 | Plain chocolate | |
| Cocoa powder - for dusting |
Preheat oven to 350F. Lightly grease 20cm/8in Springform pan.
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.
Source:
BBC Good Food Magazine Feb 1997
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