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La Belle Cuisine
Velvet Chocolate Brownie
Ice Cream Sandwiches
“Located in the Cobble Hill section of Brooklyn, Moho is
an oasis of Asian-
Latino cooking amid steakhouses and bistros. Subdued
lighting, red banquettes
and a sushi bar give the restaurant a neighborhood-y,
yet at the same time exotic, ambiance. With such dishes as Plum Chili Peking
Duck Pancakes and Rum and Tamarind-Glazed Salmon, Executive Chef Juventino Avila
blends East, West and South to create faintly familiar dishes with tantalizing,
this dessert, however, Avila goes all-American: a rich and chewy chocolate
brownie frames creamy-cool ice cream, and it’s topped with drifts of whipped
cream. A slice
of Americana, and a bit of heaven.”
Preparation: 35 minutes plus baking and cooling times
1 1/3 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter
6 ounces bittersweet chocolate,
2 cups granulated sugar, divided
1 teaspoon vanilla extract
3 large eggs
2 pints premium ice cream, such as
de Leche, softened
1/2 cup heavy cream
1 tablespoon granulated sugar
Make the brownies:
1. Preheat the oven to 350 degrees F. Lightly butter the bottom and
12 1/2-inch-by-17-inch jellyroll pan. Line the pan with
or wax paper
and butter the paper.
2. In a small bowl, stir together the flour and salt until combined.
3. Melt the butter with the chocolate according to the double-boiler
Chocolate Key, stirring in 1 cup of the sugar for 1
minute after the mixture
is combined. Remove the top part of the
double boiler from the bottom. Stir in
the vanilla extract.
4. In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the
attachment, whisk the eggs and the remaining 1 cup sugar
at medium-high speed
until the mixture is pale yellow and doubled
in volume, about 3 minutes.
5. At low speed, mix in the chocolate mixture until just combined.
Add the flour
mixture and mix until just combined.
6. Pour the batter into the prepared pan and bake until set, 30 to
or until a toothpick inserted into the center comes
out clean. Cool the brownie
in the pan set on a wire rack.
7. Once the brownie has cooled, run a small, sharp knife around
the edges of it.
Place a large cutting board over the brownie. Invert
the board and pan
and shake the brownie loose. With a serrated
knife trim the edges of the brownie
to form an 11 1/2-by-16-inch
rectangle. Cut the rectangle into twelve 3
Assemble the ice cream sandwiches:
8. Stack 2 brownie rectangles and cut each stack diagonally in half
serrated knife. Remove the top halves. Using a small offset
spread about 1/4 cup of the softened ice cream over
each brownie triangle.
Replace the top halves. Repeat to make 12
ice cream sandwich layers.
Garnish the dessert:
9. Whip the heavy cream with the sugar until stiff peaks form. Fill a
bag fitted with a medium star tip with the whipped cream.
10. Arrange 2 sandwich halves on each of 6 serving plates. Sprinkle
with cocoa powder and confectioners’ sugar. Pipe a
cream rosette on top
of one sandwich half on each plate.
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