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Valli Little's chocolate brownie cake with ice-cream and 2 sauces
Valli Little's chocolate brownie cake with ice-cream and 2 sauces
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Prep Time:
3 minutes
Cook Time:
45 minutes
Total Time:
48 minutes
Indulge in a decadent gourmet dessert sure to wow your guests and satisfy any sweet cravings.
Ingredients:
  • 175g good-quality dark chocolate
  • 175g unsalted butter
  • 8.80 gm vanilla extract
  • 80ml whisky
  • 200g brown sugar
  • 420g caster sugar
  • 3 eggs, beaten
  • 225g plain flour
  • 4.00 gm baking powder
  • 110g good-quality choc chips
  • Vanilla ice-cream, to serve
  • 100g muscovado sugar
  • 53.60 gm golden syrup
  • 50g unsalted butter
  • 150ml thickened cream
  • 125g dark chocolate, finely chopped
  • 185ml thickened cream
Instructions:
  • Preheat the oven to 170°C while preparing a 24cm springform cake pan by greasing and lining the base.
  • Combine dark chocolate, butter, vanilla, and whisky in a heatproof bowl placed over simmering water. Stir occasionally until the chocolate and butter are melted. Add brown sugar, beat well, then mix in 200g caster sugar until fully combined.
  • Take the bowl off the heat, let it cool for a moment, then mix in the eggs and sift in the flour, baking powder, and 1/2 teaspoon salt. Beat until just combined, then gently fold in the chocolate chips.
  • Pour the luscious chocolate mixture into the pan and gently level the surface for a flawless finish.
  • Bake the cake for 35-40 minutes, or until it pulls away from the sides of the pan. Let it cool slightly before removing the outer ring.
  • While the cake bakes, prepare the sauces. In a saucepan over medium heat, combine sugar, golden syrup, and butter. Stir until the sugar dissolves. Add cream and vanilla, cook for 1-2 minutes more while stirring. Let it cool.
  • Place the chocolate in a charming medium-sized bowl to create a luscious chocolate sauce.
  • Warm the cream in a saucepan until it starts to scald, then pour it over the chocolate and stir until smooth.
  • Prepare a baking tray by lining it with foil. Melt the remaining caster sugar in a saucepan over very low heat, swirling occasionally for even melting. When the sugar turns golden and dissolves (around 15 minutes), pour onto the tray. Let it cool completely before breaking into sugar shards.
  • Serve the warm brownie cake topped with a scoop of creamy vanilla ice cream, a sugar shard on the side, and drizzle with both caramel and chocolate sauces.

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