White Cake with Sticky Brownie Base
A fudgy brownie base topped with creamy white chocolate ice cream, frozen into a showstopping dessert. Crisp, gooey, and cold in every bite.
Half brownie, half ice cream cake, entirely irresistible.
This British-style frozen dessert starts with a sticky, fudgy brownie base made with dark muscovado sugar and golden syrup. While it cools, you whip together a no-churn white chocolate ice cream from melted white chocolate, double cream, and vanilla custard.
Pour that silky mixture over the brownie, dot the top with melted dark chocolate, and freeze. Four hours later you’ve got a dessert that’s crisp on the bottom, creamy on top, and dusted with cocoa powder for a proper finishing touch.
Chef Tips
- The brownie base should be soft and underdone in the center when it comes out. It firms up as it cools and provides that sticky, chewy layer.
- Make sure the brownie is completely cool before pouring on the ice cream mixture, or the white chocolate will melt unevenly.
- Use a springform pan so you can unmold cleanly. Run a warm knife around the edge before releasing.
- Let it sit at room temperature for 5 minutes before slicing. A hot knife makes clean cuts through the frozen layers.
Ingredients
Directions
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 teaspoon drop 12 neat blobs onto the ice cream 3 cm from edge.
Open freeze 4 hours.
Remove, dust with powder.
Comments
