Ingredients
- 8 springform ready (pan)
- 8 circle on a of waxed paper
- 7 rounds of waxed paper out on countertop
- 7 waxed paper roun heat oven
- 6 more waxed paper (pieces)
- 2 layers
- 2 waxed paper rounds on sheet
- 2 cookie sheets
- 1 ice
- 1 layer in bottom of (pan)
- 1 whipped cream raspberries heath bars (garnish)
- 1 egg
- 3/8 batter in center of round
- 3/8 batter between rounds
- 1,400 ml vanilla ice cream
- 200 gr sugar
- 170 gr flour
- 110 gr butter
- 45 ml water
- 22 gr unsweetened cocoa powder
- 4 gr vanilla
cream. Top with another brownie layer, then another cup ice cream. Repeat with 5 more brownie layer and hte ice cream, ending with a brownie layer on top. Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month. To serve; Remove sides of pan and peel palstic wrap down from sides. Lift cake off plastic wrap onto serving plate. ----
