serves
8
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 200 g butter, roughly diced
- 150 g dark chocolate – 70% cocoa, roughly chopped
- 3 eggs, lightly beaten
- 1½ cups brown sugar
- 1 tsp pure vanilla essence
- 1 cup plain flour
- 2 x 1 litre tubs good-quality vanilla ice-cream
- 2 x 130 g bags honeycomb, (1 pkt cut into 1 cm pieces and the other bag for serving)
Chocolate fudge sauce (makes 1½ cups)
- 200 g dark chocolate, roughly chopped
- 100 ml cream
- 2 tbsp agave syrup or light corn syrup
Makes 1 x 20 cm cake
Freezing time: 6 hours or overnight
Instructions
- Preheat oven to 180ºC (360ºF). Grease and line a 20 x 30 cm 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 20 cm spring form pan as a guide. Grease and line the spring form pan, ensuring the lining extends at least 5 cm 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 1 cm 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.
- To make the chocolate fudge sauce, combine the chocolate, cream and agave syrup in a heatproof bowl and place over a saucepan of simmering water.
- Stir gently until chocolate has melted and all of the ingredients are combined.
- Remove from the heat and allow to cool slightly. Serve warm over the ice-cream cake.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
