White Cake with Sticky brownie base

* Exported from MasterCook *

White Cake with Sticky brownie base

Recipe By : BBC Good Food Magazine Feb 1997
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Chocolate
Ice Cream Cold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BROWNIE BASE:
50 g unsalted butter -- plus extra for greas
75 g caster sugar
40 g dark muscovado sugar
50 g plain chocolate
2 tsp golden syrup
1 egg
1/2 tsp vanilla extract
25 g plain flour
1/4 tsp baking powder
ICE CREAM:
300 g white chocolate -- broken into pieces
300 ml double cream
400 g bought vanilla custard
TO DECORATE
50 g plain chocolate
cocoa powder -- for dusting

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.

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