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1-1/3 cups semisweet chocolate chips 325 mL
1 cup packed brown sugar 250 mL
2/3 cup butter 150 mL
3 eggs 3
1 tsp vanilla 5 mL
3/4 cup all-purpose flour 175 mL
1/2 cup unsweetened cocoa powder 125 mL
1/4 tsp salt 1 mL
4 cups black cherry ice cream, softened 1 L
1 tbsp icing sugar 15 mL
1 cup chocolate sauce 250 mL
Grease 9-in/20-cm springform pan; line bottom with parchment paper.
In saucepan, melt together 2/3 cup/150 mL 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/180°C oven for about 35 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 a few 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.
1 cup packed brown sugar 250 mL
2/3 cup butter 150 mL
3 eggs 3
1 tsp vanilla 5 mL
3/4 cup all-purpose flour 175 mL
1/2 cup unsweetened cocoa powder 125 mL
1/4 tsp salt 1 mL
4 cups black cherry ice cream, softened 1 L
1 tbsp icing sugar 15 mL
1 cup chocolate sauce 250 mL
Grease 9-in/20-cm springform pan; line bottom with parchment paper.
In saucepan, melt together 2/3 cup/150 mL 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/180°C oven for about 35 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 a few 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.
