White Chocolate Freezer Cake with a Sticky Brownie Base

I am a stickler for cake baking books. Of course there are books to be grabbed with closed eyes when they are written by Rose Levy Beranbaum or Dorie Greenspan or David Lebovitz. And there are books without any author names on cover and are compilations of a few cake recipes from many sources.  I buy a few of those too keeping my fingers crossed. The reason my baking spree is negligible  when compared to my buying spree is the number of recipes which vie to be tried first until I do “inky-pinky-ponky” and choose one. And last time, this one won.wp_20161206_15_54_02_pro-2Meet White Chocolate Freezer Cake with Sticky Brownie Base. This recipe is from one such book, titled “desserts” from “Easy everyday” series I bought more than four years ago. The cake was love at first sight and the title sounds so sophisticated but surprisingly is quite easy to bake. In fact here, its the fridge and oven that do all the job. But of course you need not tell this as you smile when the cake grabs eyeballs and people complement you on your “hard-work”wp_20161206_15_57_26_pro-2This double delight combines sticky brownie with home made ice cream topping and can be (read: should be) made ahead. The ice-cream topping as per the book should be as thick as the cake but I adjusted the amount for our liking and topped with a thinner ice-cream layer and it was heavenly. You may use any brownie recipe of your choice and pour this home-made ice-cream mixture on top and leave to set. I have tried different nuts for the brownie base but you may throw in whatever you have on hand including roasted peanuts. Customize this cake your way. Either way you are going to love it!wp_20161206_15_56_43_pro-2wp_20161206_16_05_04_pro-2

White Chocolate Freezer Cake with a Sticky Brownie Base
(Adapted from this book)

Yields one 8 inches cake

For the brownie Base
50 g unsalted butter plus extra for greasing the cake tin.
75 g Castor sugar
40 g dark Muscovado sugar
50 g Plain chocolate
2 teaspoons Golden syrup (I used honey)
75 g chopped walnuts (or any nuts of your choice)
1 egg
1/2 teaspoon Vanilla extract
25 g Plain flour
1/2 teaspoon Baking powder
1- 8 inch springform cake tin

For the White Chocolate ice-cream topping
300 g Good quality white Chocolate
300 ml Double Cream (I used one with 25% fat)
400 g Vanilla Custard

To decorate
Cocoa Powder and 50g melted Plain Chocolate

Brownie base:
• Preheat the oven to 180 °C and lightly grease the cake tin.
• In a thick bottom pan set over a low heat mix together the dark chocolate, butter, sugar and golden syrup till it is homogeneously melted.
• Remove from the heat and stir in the walnuts or nuts of choice and leave to cool.
• In a bowl whisk the egg with the vanilla extract and add to the cooled chocolate mixture.
• Sift in the flour and the baking powder and stir to combine the mixture.
• Pour into the cake tin and bake for 15-20 minutes until the outside is crisp and the cake has begun to shrink from the side of the tin but the center is still soft.
• Leave to cool.

White chocolate ice-cream topping
• Break up the white chocolate and place in a bowl over simmering water. Mix gently till the chocolate melts. Take off the heat.
• In another bowl whip the cream until it holds shape. Mix in the vanilla custard and then slowly add the melted chocolate.
• Pour over the cooled brownie base and tilt around to level the topping.
• If you wish to decorate, drop small blobs of melted chocolate and draw a cocktail stick through to make the teardrop shape
• Freeze for a minimum 4 hours or until firm.
• Take it out of the freezer 1/2 hour before you want to serve it but keep refrigerated.
• Dust with Cocoa powder just before you serve it.

Luxurious Brownies

If it was not unconvincing enough to realize that the new year celebrations which happened “just a few days back” are actually gone for almost six weeks, two awesome trips and a workshop concluded before I could blink. And I have no doubts that we are sailing through February rather fast because here the most awaited birthday of the year is already over! So, it was high time I took out my virtual hammock out on the real beach I live by and indulge in these to rein time in.

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I found this recipe many years ago on this wonderful blog. The honesty with which the post was shared made me take notice of the recipe. The steps are more elaborate than most of the recipes I have tried but then I can say the same for the end result as well! A thin shiny crust dupes you till you are plunged into the chewy moist fudge. It is intensely chocolaty and is laced with the nuts of your choice. In short, it is everything a perfect brownie promises to be.

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I have made this recipe many times, and the results have been consistently fabulous. However, this time I swapped the cocoa powder with drinking chocolate ( yes, tinkering is my problem) and the results were still amazing! Technically speaking, drinking chocolate has lower cocoa content than the cocoa powder and contains added sugar as well but if you are using good quality dark chocolate (70% or more), you wont feel the difference. It also means that you can do more with your drinking chocolate!

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These are best made a day in advance as the texture and flavor matures over time and will stay up to five days under refrigeration if stored in an airtight container. However, make sure to bake a large batch if you really want these to last that long.

Luxury Brownies
(Yields 25 medium size brownies)

230g Butter, roughly cubed
310g Sugar (Granulated or Castor)
200g Whole eggs (approximately four) whisked up
230g Finely chopped Dark Chocolate  (70% or more)
140g Flour
40g Cocoa Powder (I used drinking chocolate powder)
200g of nuts of your choice (I used almonds, pistachio, walnuts, and cashews)

• Preheat oven to 180 degrees.
• Butter the baking tin. Then line the bottom & the sides with baking paper.
• Sift together the flour & the cocoa powder.
• Melt the butter completely in a large pot. Add the sugar and mix well.
In a separate mixing bowl mix the solid chocolates & eggs (make sure to mix well).
• Pour the piping hot butter-sugar mixture over the chocolates/eggs in a bowl. Mix quickly & thoroughly – make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).
• Spatula in the flour & the cocoa powder. Mix until no traces of flour can be seen.
Mix in the nuts. (Make sure you leave some aside for decorating the top with).
Pour the mixture in to the prepared tin. Evenly decorate some more nuts on the top surface.
• Bake in the oven for 18 to 22 minutes. It’s cooked when the edges have gone slightly dry; the top is shiny & has cracked. The center of the brownie shouldn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie.
• Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a day to rest