Chocolate Brownie and Honeycomb Ice Cream Cake with Chocolate Fudge Sauce

Baked Brownies
the food dept.

Jul 07, 2021

Serves 8

200g butter, roughly diced
150g dark chocolate – 70% cocoa, roughly chopped
3 eggs, lightly beaten
11/2 cups brown sugar
1 teaspoon pure vanilla essence
1 cup plain flour
2 x 1 litre tubs good quality vanilla ice cream
2 x 130g bags honey comb, (1 pkt cut into 1cm pieces and the other bag for serving)

Chocolate fudge sauce
200g dark chocolate, roughly chopped
100ml cream
2 tablespoons agave syrup or light corn syrup

Preheat oven to 180ºC (360ºF). Grease and line a 20 x 30cm slice pan.
Combine the butter and chocolate in a small saucepan over a low heat and stir until butter and chocolate have melted. Set aside and allow to cool.
Combine eggs, sugar and vanilla essence in a bowl and add the cooled chocolate mixture.  Place the flour into a mixing bowl. Pour in the chocolate mixture and stir until just combined.
Pour into the prepared slice pan and bake for 20-25 minutes or until cooked when tested. Allow to cool completely in the pan.
Remove from the pan and cut a circle using a 20cm spring form pan as a guide. Grease and line the spring form pan, ensuring the lining extends at least 5cm above the rim of the pan. Place the circle of brownie in the base, set aside.
Soften the ice cream and tip into a large mixing bowl.  Cut up the remaining fudge brownie into 1cm pieces and mix that with the chopped honeycomb through the softened ice cream.
Pour over the fudge brownie base in the spring form pan and place in the freezer for 6 hours or overnight.
Unmold and serve with Chocolate fudge sauce and extra honeycomb.

Chocolate Fudge Sauce
1. Combine the chocolate, cream and agave syrup in a heatproof bowl and place over a saucepan of simmering water.
2. Stir gently until chocolate has melted and all of the ingredients are combined.
3. Remove from the heat and allow to cool slightly, serve warm over the ice cream cake.

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