Valentine’s Day is a special time of year for lover’s to make special treats for their loved one. At L’Auberge Provencale, here in the Shenandoah Valley, we have made many a Valentine’s Day especially with Chocolate! Looking over the archives of recipes, we thought we would share this easy but delicious recipe that you can easily make at home.
RASPBERRY BROWNIE ICE CREAM CAKE
Ingredients for the Fudge Brownie Ice Cream Cake
- 2 oz. semi-sweet chocolate, chopped
- 4 Tbsp. + 2 tsp. flour
- 1/4 tsp baking powder
- 3 Tbsp. unsalted butter-softened
- pinch of salt
- 1/2 tsp Vanilla
- 1/2 Cup Sugar
- 1 Egg Room Temperature
- 1/3 cup Walnuts, chopped
- 1 Pint of Raspberry Sorbet- softened
- 2 1/2 cup Vanilla Ice Cream-softened
Topping:
- 1 Cup Whipped Cream
- 2 Tsp. Sugar
- 1 Tsp. Vanilla
- Fresh Raspberries
Directions for the Fudge Brownies
Line 8″ Square pan with buttered parchment paper or foil. Melt chocolate and butter in double boiler, (hot, but not boiling water)stirring until smooth. Sift the flour, baking powder, and salt and set aside. Blend eg and sugar using mixer at medium speed. Add Vanilla. Gradually add chocolate mixture. Stop mixer when combined and mix in dry ingredients using a wooden spoon. Spread Batter in pan. Bake at 350 degrees for approximately 19 minutes until it is springy to the touch, but not dry. Cool completely, invert onto rack and remove paper.
Directions for the Topping:
Mix ice cream and sorbet together by folding in together. Spread over cooled brownies. Top with Whipped cream and raspberries. Chill for 10 minutes before serving. You can add the whipped cream and raspberries if you want to freeze ahead and remove the brownies 15 minutes before serving. Then top.
This recipe is easy and fun and we hope it helps with your romance this Valentine’s Day!