White cake with sticky brownie base

 
                    White Cake with Sticky brownie base
 
 Recipe By     : BBC Good Food Magazine Feb 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
                 Ice Cream                        Cold
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         BROWNIE BASE:
   50      g             unsalted butter -- plus extra for greas
   75      g             caster sugar
   40      g             dark muscovado sugar
   50      g             plain chocolate
    2      tsp           golden syrup
    1                    egg
      1/2  tsp           vanilla extract
   25      g             plain flour
      1/4  tsp           baking powder
                         ICE CREAM:
  300      g             white chocolate -- broken into pieces
  300      ml            double cream
  400      g             bought vanilla custard
                         TO DECORATE
   50      g             plain chocolate
                         cocoa powder -- for dusting
 
 oven to gas 4. Lighlly grease 20cm/8in springform in. In small non-stick
 pan gently heat butter, sugars, chocolate, syrup, stirring until
 chocolate melted, mixture smooth. Remove from heat, leave to cool.
 In a bowl, beat egg and vanilla, add to cooled mixture.  Sift in flour
 and baking powder, mix well. Pour into the tin, bake 15 minutes until
 outside of the brownie is crisp and beginning to shrink away from sides
 but centre soft to the touch. Leave to cool.
 Make ice cream - melt chocolate. Whip cream until it just holds its
 shape, then whisk in the cold custard.  Stir in chocolate until mixture
 is thick, smooth, well blended. Pour onto cooled brownie, tilt tin to
 level top.
 Melt plain chocolate, with a tsp drop 12 neat blobs onto the ice cream 3
 cm from edge.
 Open freeze 4 hours.
 Remove, dust with powder.
 
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