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Preparation
in 20 minutes
Cooking
in 10-15 minutes
Cooling
in 240 minutes
Temperature
175 °C
- Melt the butter together with the chocolate in a saucepan on a very low heat.
- Add the egg to the chocolate mixture.
- Mix all the dry ingredients.
- Fold in the dry ingredients and the chocolate mixture together.
- Prepare a loose-based cake tin and line the base with a square of baking parchment.
- Pour the batter into the cake tin.
- Bake for 10–15 minutes at 175°C. Allow the brownies cool thoroughly.
- Whip the cream.
- Remove the cherry pits and grate the lemon zest.
- Combine all the ingredients and mix well.
- Pour the ice cream filling onto the brownie bottom.
- Freeze for at least 4 hours or overnight.
- Decorate with cherries and grated chocolate.
Ingredients
For the base / bottom:
50
g
butter
75
g
dark chocolate
1
egg
90
g
sugar
50
g
1
tbsp
unsweetened cocoa powder
For the filling:
400
ml
condensed milk
400
ml
whipping cream
500
g
pitted cherries
1
tsp
lemon zest
50
ml
lemon juice
For the decoration:
to taste
cherries
to taste
grated chocolate
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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