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Chocolate brownie ice cream cake

Chocolate brownie ice cream cake

Chocolate brownie ice cream cake
Recipe by: Monicia Horne

425g unsalted butter, melted and cooled
400g white sugar
200g brown sugar
8 large eggs
1 tbsp vanilla extract
168g cocoa powder
240g flour
150g nuts (pecans and walnuts)
2 tsp salt chocolate fudge sauce
175g dark chocolate, chopped
175g sweetened condensed milk
120ml heavy cream filling
2lt tub ice cream of your choice

Preheat oven to 175°C. Line two round 23cm springform cake tins with parchment paper and light spray the sides with non-stick cooking spray and set aside. In a large mixing bowl stir together butter, sugars, eggs, and vanilla just until combined. Don't use a hand or stand mixer or you may have too many air pockets in the batter, and this makes the batter cakey instead of fudgy. Stir by hand with a whisk. Sift in cocoa, nuts, flour, and salt then stir until just combined. You can use a spatula. Divide mixture equally into the two prepared tins and bake for 25-30 minutes until the brownie layers don't jiggle anymore and are just set to touch. A toothpick will still come out fudgy. Don't over bake as batter will become cakey. I baked mine for exactly 28 minutes. Remove from the oven and let cool for 10 minutes.

They will keep baking in the pan. Remove brownies from pan and transfer with the baking paper to a wire rack and let cool completely. While cooling the brownies, prepare the fudge sauce. Place chocolate, condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge sauce consistency. Stir every 20 seconds, so that the chocolate doesn't get too hot too quickly. Alternatively, use the double boiler method by placing ingredients into a bowl and set over a pot with barely simmering water.

The bowl must not touch the water. Stir continuously until the mixture has slightly thickened. Set aside and allow to cool for about 10 min. Using the same cake tins, tin each with parchment paper or plastic wrap making sure to line the bottom and sides.

Place one of the brownie layers at the bottom then top with half of the fudge mixture. Pour in very slightly melted ice cream onto the brownie layer and place immediately back into the freezer for about 1 ½ hours. Pour the remaining fudge mixture onto the last brownie layer and set in the fridge. Once bottom layer is solid, place the second brownie layer onto the cake and return to freezer.

When ready to serve, remove cake from the freezer and cut into slices.

Serve with chopped toasted nuts and chocolate sauce.

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