Strawberry Brownie Ice-Cream Cake

This was a joint effort with my niece, Alicia as she wanted to personally bake a cake to celebrate her parents’ 30th Wedding Anniversary on our BBQ nite.  She has cut the strawberries into tiny bits that you can neither see nor taste them.  There was another flaw, the cake was too hard that we literally chopped the cake apart than to slice it, haha.  Why is it so? Lousy recipe??  No…no….no…no definitely not!  It was my mistake.  I’ve sandwich the ice cream between the brownies and kept it in the freezer overnight….so now you know why my brownie turned out as solid as the ice-cream.  Overall impression was good, everyone enjoyed the cake.  How do you like the decoration?  I would give a rating of 9 to Alicia.   Good job!

Recipe adapted and modified from The Australian Women’s Weekly Easy Baking

Ingredients

1 litre vanilla ice-cream, softened

150g frozen raspberries ( use fresh strawberry )

125g butter, chopped coarsely

200g dark eating chocolate, chopped coarsely

½ cup (110g) caster sugar

2 eggs

1-1/4 cups (185g) plain flour

150g milk eating chocolate, chopped coarsely

1 tbsp icing sugar

Method

1. Line deep 23cm round cake pan with plastic wrap, extending wrap so it will cover pan. Combine ice-cream and raspberries in medium bowl.  Spoon ice-cream into pan; smooth surface. Fold plastic wrap over to enclose.  Freeze 3 hours or until firm.

(I use 8” square pan to freeze until it is needed in step 6.   I have substituted strawberries in place of raspberries.)

2. Preheat oven to 160C / 140C fan-forced.  Remove ice-cream from pan, still wrapped in plastic; place on tray.  Return to freezer.

(I did not remove the ice-cream from the pan.  I used another 8” square pan to bake brownie.)

3. Grease same pan; line base and side with baking paper.

(In another 8” square pan; line base and side with baking paper.)

4. Combine butter, dark chocolate and sugar in medium saucepan; stir over low heat until smooth.  Cool 10 minutes.

5. Stir in eggs, sifted flour and milk chocolate.  Spread mixture into pan.  Bake brownie about 30 minutes; cool in pan.

(Note : bake until the batter in the center of the pan feels just set or until a wooden stick inserted in the centre comes out with a few moist crumbs.  Do not overbake.)

6. Split brownie in half. Sandwichice-cream cake between brownie slices; serve immediately, dusted with sifted icing sugar.  Serve with fresh raspberries, if you like.

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