Brownie-Ice Cream Stacks with Hot Fudge Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
One for the ice-cream and chocolate lovers. Ingredients:
500 ml vanilla ice cream, softened |
80 g butter |
150 g dark chocolate, chopped coarsley |
3/4 cup firmly packed brown sugar (150g) |
2 eggs, beaten lightly |
1/2 cup plain flour (75g) |
1/4 cup sour cream (60g) |
1/2 cup coarsley chopped walnuts (50g) |
50 g dark chocolate, chopped coarsley |
1/2 cup cream |
2 tablespoons brown sugar |
1/2 teaspoon instant coffee powder |
1 tablespoon tia maria or 1 tablespoon kahlua |
Directions:
1. Line bases and sides of 8cm x 26cm bar cake pan with baking paper.
2. Press ice-cream into pan, cover with foil; freeze overnight.
3. Preheat oven to moderate.
4. Line base and sides of another 8cm x 26cm bar cake pan with baking paper.
5. Combine butter and chocolate into small saucepan, stir over low heat until mixture is smooth.
6. Transfer chocolate mixture to medium bowl.
7. Stir in sugar, cool.
8. Stir in eggs then flour, sour cream and nuts.
9. Spread mixture into prepared pan; bake uncovered, in moderate oven about 40 minutes.
10. Cool brownie in pan.
11. Turn onto wire rack; remove paper.
12. Trim narrow ends; cut brown in 12 slices.
13. Turn ice-cream out of pan; cut into eight slices.
14. Stack, starting and finishing with brownie, alternate slices of ice-cream and brownie.
15. Drizzle each stack with hot fudge sauce.
16. Hot Fudge Sauce: Combine chocolate, cream, sugar and coffee in small saucepan.
17. Stir over low heat until mixture is smooth; bring to boil.
18. Reduce heat, simmer, uncovered 2 minutes.
19. Remove from heat; stir in liqueur.
|
|