- 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
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.
Makes 1 x 20 cm cake
Freezing time 6 hours or overnight
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.