Dark chocolate marzipan

Serves:makes 12 sandwiches

Ingredients

  • 4 cups vanilla ice cream, slightly softened but not melted
  • 130 g dark chocolate enrobed marzipan, coursley chopped
  • 1 1/4 cups flour
  • 2 1/4 cups white sugar
  • 1 cup unsalted butter
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups cocoa powder
  • 4 eggs, at room temperature

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Cooking Instructions

  1. Preheat the oven to 180 °C.
  2. Line two 33 cm x 23 cm baking trays with foil, extending it over the sides. Spray the foil with cooking spray, and set aside.
  3. Crack the eggs into a large bowl and add the cocoa powder, salt, baking powder and vanilla extract. Beat with an
  4. electrical hand mixer until smooth.
  5. Place the butter in a medium saucepan over a medium heat, and stir as the butter melts. Add the sugar and stir just until the sugar dissolves, gets glossy and bubble start to appear. Don’t let the butter boil.
  6. Take the pan off the heat, add the hot butter to the egg mixture and mix until smooth. Add the flour and mix again until the flour is incorporated.
  7. Divide the batter between the two baking trays and spread into even layers.
  8. Bake for 14 – 15 minutes, until the edges start pulling away from the sides of the pan. Allow to cool on a wire rack for about 15 minutes, then refrigerate until chilled.
  9. Spray a 33 cm x 23 cm tray with cooking spray and line with a layer of plastic wrap, extending it over the sides.
  10. Mix the dark chocolate enrobed marzipan pieces into the vanilla ice cream.
  11. Spoon into the prepared tray and freeze for at least 1 hour, until firm.
  12. Remove the ice cream from the pan, using the plastic wrap as handles. Flip it upside down onto one brownie layer in its pan. Remove the plastic wrap.
  13. Remove the second brownie layer from its pan, peel the foil off and slide it on top of the ice cream. Press the brownie layer gently so it adheres to the ice cream. Freeze for at least 30 minutes, until the brownie layers are firm enough to cut cleanly. Remove the layered brownies and ice cream from the pan using the foil as handles. Use a large, sharp knife to cut 12 ice cream sandwiches. Leave at room temperature for 5 minutes before serving.
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