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Frozen Black Forest Brownie Torte

desserts, chocolate

1 1/3 cups semisweet chocolate chips
1 cup packed brown sugar
2/3 cup butter
3 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
4 cups black cherry ice cream; softened
1 tablespoon icing sugar
1/2 cup chocolate sauce

Grease 9-inch (10-cup) springform pan; line bottom with parchment paper. In saucepan, melt together 2/3 cup of the chocolate chips, the sugar and butter over medium-low heat; let cool slightly. Vigorously whisk in eggs, 1 at a time; whisk in vanilla. Sift flour, cocoa and salt into saucepan; stir to blend. Stir in remaining chocolate chips. Pour into prepared pan; bake in centre of 350°F oven for 40 minutes or until tester inserted in centre comes out with a few moist crumbs clinging. Let cool on rack. Peel off paper; cut in half horizontally. Return bottom half to pan; spread with ice cream. Top with remaining half, cut side down. - Freeze for at least 2 hours or until firm. To serve, let stand in refrigerator for 1 hour before cutting with hot knife. Sprinkle with icing sugar; serve with chocolate sauce.

Contributor: Canadian Living Magazine, June, 2000

Yield: 12 servings

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