2 x 500g packets brownie mix
1/3 cup (80ml) Frangelico
1L espresso-flavoured ice cream or gelato softened
100g chopped dark (40%) chocolate
35g coconut oil
300ml thickened cream
1 cup (120g) pure icing sugar, sifted
Chocolate coated coffee beans, roughly chopped, to serve
- Preheat oven and prepare brownie mixture according to packet instructions. Spread each brownie into two 22cm lined cake pans. Bake until a skewer inserted in the centre comes out with a few moist crumbs. Remove from oven, and brush each with 1 tbs Frangelico. Cool completely. Use a 20cm springform cake pan as a guide to trim to two 20cm cakes.
- Grease a 20cm springform cake pan and line base and side with baking paper. Place 1 of the trimmed cakes in the base. Spread softened ice cream over the top, then top with second cake. Freeze for at least 6 hours or overnight.
- When almost ready to serve, make the Frangelico ‘ice magic’. Place chocolate and coconut oil in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted and smooth, then stir in remaining 40ml Frangelico and cool to room temperature. Whisk cream and icing sugar together until stiff peaks, then whisk in the mascarpone. Release the cake from the cake pan and place on a serving plate. Top with the mascarpone mixture then drizzle with cooled Frangelico ‘ice magic’. Freeze for 30 minutes to set the sauce. Scatter over coffee beans to serve.