So why not up the ante even further. Pair a gorgeously decadent dark chocolate fudge cake with a deliciously creamy and luscious white chocolate ice cream.
You can always choose a lighter option like whipped cream flavoured with white chocolate to go with the cake but this is what I whipped up for a recent dinner. So here's the recipe for both.
Dark Chocolate Fudge Cake: (Can be prepared up to 8 hrs ahead)
What You Will Need:
8 ounces dark chocolate, chopped
10 tablespoons unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup Muscavado sugar
3 1/2 tablespoons all purpose flour
Method:
1. Preheat oven to 325°F.
2. Prepare a 9 inch cake pan.
3. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
4. Whisk yolks and sugar in large bowl until pale yellow.
5. Mix in flour, then chocolate mixture.
6. Using electric mixer, beat whites in another bowl until stiff but not dry.
7. Fold into chocolate mixture.
8. Pour batter into prepared pan.
9. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes.
10. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool.
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White Chocolate Ice-cream: (Note I am using an egg based custard for this recipe)
What You Will Need:
4 egg yolks
250ml fresh milk
250ml double/heavy cream
75g caster sugar
2 teaspoons vanilla extract
250g white chocolate
1. First carefully chop the white chocolate into small pieces.
2. Next make the custard base - pour the milk into a saucepan and bring the pan slowly up to boiling point.
3. In a bowl, beat and mix together the egg yolks and sugar until thick. Pour the hot (but not boiled) milk into the mixture of egg yolks and sugar whilst stirring. Take care to temper, lest your egg might curdle.
4. Pour the mixture back into the pan and heat gently, stirring until the custard thickens.
5. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Stir in the vanilla extract and the chopped chocolate pieces. Keep stirring until all the chocolate has melted. Leave to cool.
6. When fully cooled, stir in the cream.
7. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. About 5 minutes before the end of the freezing cycle add the remaining chocolate pieces.
NB: If you do not have an ice-cream maker you have to beat and re-freeze the mixture for 3 to 4 times instead of step 7. Make sure to store the ice-cream in a freezer safe container though.
To Serve:
Cut a sliver of the cake and gouge it down with some delicious ice-cream. Enjoy!
