Raspberry Brownie Ice Cream Cake - cooking recipe

Ingredients

For Fudge Brownies
2 ounces semisweet chocolate, chopped
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 teaspoons all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1 egg, room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1/3 cup walnuts, coarsely chopped
1 pint raspberry sherbet
2 1/2 cups vanilla ice cream
For Topping
1 cup whipping cream, well-chilled
2 teaspoons sugar
1 teaspoon vanilla
fresh raspberry

Preparation

For Brownies.
Position oven rack in center of oven and preheat to 350 degrees.
Line 8-inch square pan with parchment or foil; butter paper or foil.
Melt chocolate and 3 T. butter in double boiler over hot, but not boiling water.
Stir until smooth; cool slightly.
Sift together flour, baking powder and salt.
Blend egg and sugar using electric mixer; mix in vanilla.
Gradually beat in chocolate mixture.
Stir in dry ingredients, then walnuts, using wooden spoon.
Spread batter evenly in prepared pan.
Bake until tester inserted in center comes out dry, about 19 minutes.
Cool completely in pan on rack.
Invert onto rack and remove paper.
Cut into 16 squares.
Freeze brownies until solid, but not solid, about 2 hours.
Line bottom of 8-inch square pan with waxed paper; freeze about 15 minutes.
Soften sherbet in refrigerator until spreadable; smooth into prepared pan.
Freeze until firm, about 15 minutes.
Soften 1 cup ice cream in refrigerator until spreadable.
Smooth over sherbet and freeze until firm.
Cut each of the brownies into 2 layers.
Cover ice cream with half of brownies, arranging around sides first, then filling in center.
Press into ice cream to even top.
Freeze until firm, about 15 minutes.
Soften remaining 1 1/2 cups ice cream in refrigerator;spread over brownies.
Freeze 15 minutes.
Cover ice cream with remaining brownies, smooth sides up, arranging around the sides first, then filling in the center.
Press into ice cream to even top.
Cover and freeze for 8 hours or overnight.
Run knife around edge of dessert and invert onto platter; peel off parchment paper.
Return to freezer.
For Topping.
Whip cream with sugar and vanilla until peaks form.
Spoon in a pastry bag fitted with a medium star tip.
Pipe mixture in ruffles over sides of cake.
Pipe rosettes on top.
Place a raspberry atop each rosette.
Serve with additional berries.