Serves 10-12
2 tsp vanilla
150g caster sugar
3 eggs, beaten
75g plain flour
2 tbsp cocoa powder
1 tsp salt
2 tsp vanilla
150g caster sugar
3 eggs, beaten
75g plain flour
2 tbsp cocoa powder
1 tsp salt
Serves 10-12
300g dark chocolate, roughly chopped
150g unsalted butter2 tsp vanilla
150g caster sugar
3 eggs, beaten
75g plain flour
2 tbsp cocoa powder
1 tsp salt
1L vanilla ice cream, softened
1L raspberry, strawberry or mixed berry sorbet, softened
Chocolate sauce, to decorate
Fresh raspberries, frozen, to decorate
Preheat the oven to 180C.
Line a 20cm spring form cake tin with baking paper.
For
the brownie base, melt 200g chopped chocolate, butter and vanilla
together in a heatproof bowl, set over a saucepan of barely simmering
water, making sure the surface of the water does not touch the bowl.
Remove from the heat and stir in the sugar, then leave to cool for a few
minutes.
Beat
in the eggs, then sift in the flour, cocoa and salt and fold in until
the mixture is smooth and glossy. Stir in the remaining chocolate.
Pour the mixture into the prepared tin and level the top.
Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey.
Turn off the oven and leave the brownies inside for a further 5 minutes before removing.
Leave to cool completely in the tin. Loosen with a palette knife, clean the tin and place the brownie base back in the cake tin.
Spread over the softened sorbet and place in the freezer to set.
Top with softened vanilla ice cream and and freeze until set.
Remove from the mould, top with chocolate sauce and decorate with raspberries.
Serves 10-12
300g dark chocolate, roughly chopped
150g unsalted butter2 tsp vanilla
150g caster sugar
3 eggs, beaten
75g plain flour
2 tbsp cocoa powder
1 tsp salt
1L vanilla ice cream, softened
1L raspberry, strawberry or mixed berry sorbet, softened
Chocolate sauce, to decorate
Fresh raspberries, frozen, to decorate
Preheat the oven to 180C.
Line a 20cm spring form cake tin with baking paper.
For
the brownie base, melt 200g chopped chocolate, butter and vanilla
together in a heatproof bowl, set over a saucepan of barely simmering
water, making sure the surface of the water does not touch the bowl.
Remove from the heat and stir in the sugar, then leave to cool for a few
minutes.
Beat
in the eggs, then sift in the flour, cocoa and salt and fold in until
the mixture is smooth and glossy. Stir in the remaining chocolate.
Pour the mixture into the prepared tin and level the top.
Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey.
Turn off the oven and leave the brownies inside for a further 5 minutes before removing.
Leave to cool completely in the tin. Loosen with a palette knife, clean the tin and place the brownie base back in the cake tin.
Spread over the softened sorbet and place in the freezer to set.
Top with softened vanilla ice cream and and freeze until set.
Remove from the mould, top with chocolate sauce and decorate with raspberries.
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