*  Exported from  MasterCook  *

                   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 grease
  75      g             Caster sugar
  40      g             Dark muscovado sugar
  50      g             Plain chocolate
   2      ts            Golden syrup
   1                    Egg
     1/2  ts            Vanilla extract
  25      g             Plain flour
     1/4  ts            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. Lightly grease 20 cm / 8" springform pan. 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 1 ts, drop 12 neat blobs onto the ice
cream 3 cm from edge.

Open freeze 4 hours.

Remove, dust with powder.


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